A Not Vaguely Traditional Osso Bucco Recipe
Ingredients
- olive oil
- 1 kg osso bucco of pork
- plain flour
- sea salt & freshly ground pepper
- a dollop of butter
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, crushed
- ½ cup dry white wine
- 2 bay leaves
- 2 fresh thyme sprigs
- 4 tbsp chopped fresh parsley
- ½ tbsp sambel oelek (or any other chilli paste)
- 3 cups chicken stock
- 1 can diced tomatoes
- 2-3 pieces lemon rind
Directions
- Heat a thin layer of oil in a large heavy-bottomed pan and seal the floured and seasoned pork all over. Remove and, if needed, make a little cut in the fat to flatten out. Set aside.
- Add a little more oil to the pan, if required, with the butter and gently sauté the onion, carrots and celery with 2-3 crushed garlic cloves until tender, regularly stirring.
- Pour in the wine, season and reduce by about half.
- Then add 1½ heaped tbsp flour, mix well and briefly cook.
- Add the bay leaves, thyme and 2 tbsp chopped parsley. Mix well and add the sambel and combine well.
- Then add 2 cups stock, the tomatoes and a piece of lemon rind. Stir and bring to the boil.
- Return the pork to the pan in one layer, turn the heat down, cover and gently simmer for 45-60 mins, turning and basting now and then and adding more stock if needed.
- To make the gremolata, toss the remaining parsley with 1 tbsp grated lemon zest and 2 crushed garlic cloves.
- To serve, place the pork on individual plates, spoon plenty of the sauce over the top and sprinkle with the gremolata.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 386mg | 16% |
| Potassium 463mg | 13% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.09g | 3% |
| Protein 3.13g | 5% |
