Lemon Orange Pork OSSO BUCO style Recipe
Generous amounts of fresh lemon and orange juices join a splash of wine and balsamic.
Garlic, capers and ginger add the right amount of aromas to flavour this pork shank dish.
For a dedicated post...please refer to:
http://www.foodessa.com/2017/01/lemon-orange-pork-osso-buco-style.html
Servings: 4 persons
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Ingredients
- . > American / Metric measures <
- . 8 pork shanks (medium size: 1-1/2 inch/3.5cm thick)
- . 1/2 cup (105g) A.P. flour *(for dredging)
- . 2 Tbsps. (30ml) unsalted butter
- . 3 Tbsps. (45ml) e.v. olive oil
- . 3 Tbsps. (45ml) grape seed oil
- . > VEGETABLES:
- . 1 large, sweet onion, peeled, cubed small
- . 4 big garlic cloves, crushed
- . 3 cups (~500g) vegetables diced, or largely sliced
- . > Seasonings etc:
- . 1-1/2 tsps. (7.5ml) sea salt, divided
- . 1-1/2 tsps. (7.5ml) granulated garlic powder, divided
- . 1/2 tsp. (2.5ml) each from dried herbs: ground anise seed, basil, marjoram, rosemary, sage
- . 2 Tbsps. (30ml) capers, crushed
- . 2 Tbsps. (30ml) fresh ginger, grated
- . > LIQUID MIX:
- . 1/2 cup (120ml) fresh lemon juice
- . 1/2 cup (120ml) fresh orange juice
- . 1/4 cup (60ml) fortified Sherry wine
- . 1/4 cup (60ml) water
- . 1/8 cup (30ml) balsamic vinegar
- . big handful fresh, Italian Parsley, chopped
- . * Note: Gluten-free flour (Chickpea) works well to dredge meat shanks
Directions
- . Prepare the LIQUID MIX and set aside.
- . Take each (patted dry) pork shank and dredge both sides into the flour (I use a plastic bag). Shake off excess and set aside on a clean platter.
- . In a large, deep pan or in a large Dutch oven pot, heat the oils and the butter on MEDIUM-HIGH heat. Gradually add and distribute the pork shanks evenly by covering the bottom of the pan. Cover with a wire screen to avoid grease splatter. Once red liquid comes gushing out of the meat, it's the go-ahead to turn each piece over for browning the other side. This whole process should not take more than 10 minutes. Take the meat out of the pan and place it temporarily in a clean plate with an aluminum foil covering it.
- . In the same pan, immediately start to sauté the onions. Once the onions have lightly caramelized, add the garlic and the chosen vegetables. Sprinkle in half the amount of salt and garlic powder. ...MEANWHILE, pre-heat the oven to 325F/160C/Gas3.
- . Place the pork shanks back into the pan by snuggling them in a part of the way. Add the remaining spices, capers and ginger. Once the heat has picked back up, pour the LIQUID MIX over the whole preparation. Cover the pork with the pan's lid. Place a baking pan into the oven by then placing the pan on top. Cook for 2-1/2 hours. After which, the meat should probably be slightly detached from its bone.
- . SERVING and Suggestion: Carefully remove the shanks and vegetables as to not break them up. Pour a little sauce over top. Reserve some of the remaining sauce and possible remaining vegetables to use as a pasta sauce.
- . Flavourful wishes from Claudia's kitchen....FOODESSA.com
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