Osso bucco, or braised veal shank can be a thing of wonder, but it also is pretty expensive.
If you want a more affordable alternative, try a pork shank instead. It is every bit as delicious and the preparation is pretty simple, if not time-consuming, but simple.
Pair this dish with creamy polenta or grits, and you will have a homerun.
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1 cup white wine
1 chopped onion
2-3 chopped carrot
3-4 cloves crushed garlic
3-4 cups beef broth
1 bay leaf
3-4 sprigs fresh thyme
Salt and pepper
Preheat the oven to 325 f. Brown the shanks in a mixture of butter and oil, taking your time and getting a deep sear. When done add the wine and deglaze the skillet. Remove and retain the liquid left over. Sauté the onion and carrot in a large sauté pan in a little oil, add the garlic and cook 2 minutes longer. Add the liquid back to the pan, add the shanks, stock and the herbs, cover and braise for about 2 hours. When the meat is tender it is done. Reduce the leftover liquid until it is thick enough to cover the back of a spoon, pour over the shanks and serve.