Pork osso bucco

Pair with Napa Valley Lion Tamer

Yield: 4 servings

Ingredients

4 ea Pork Shank (with bone) 2″ slices
4 oz Oil
8 oz Onions, small dice
4 oz Celery, small dice
4 oz Carrots, small dice
3 oz Tomato paste
2 cup Red wine
6 sprigs Thyme
1 Bay leaf
1 qt Brown veal stock
1 qt Chicken stock
salt and pepper to taste

Grilled Mushrooms
1 lb Trumpet royal mushrooms or portabello, cut in ¼ lengthwise
1 oz Olive oil
salt and pepper to taste

Crispy Potatoes and Chard
¼ cup Bacon, lardons
1 oz Olive oil
2 cups Onion, julienne
2 bu Chard,cut in 1 ½ ” pieces
1 lb Yukon gold potatoes, medium dice
salt and pepper to taste

Method

Pork Osso Bucco

1. Generously season shanks with salt and pepper and brown all sides in oil on medium heat in a medium sauce pan. Remove, keep warm.
2. Add onions, carrots and celery and caramelize. Add herbs, then tomato paste, cook for 5 minutes, until caramelized.
3. Add wine and reduce until dry.
4. Add the stocks and bring to a simmer.
5. Return shanks and any juices that accumulated to pan. Bring back to a simmer, cover and braise in a 350°F oven until the meat is fork tender. (approximately 1 ¼ – 1 ½ hours) When done, remove to a serving platter; keep warm.
6. Strain and degrease sauce. Place in a sauce pot and reduce to sauce consistency. Season with salt and pepper.

Grilled Mushrooms:

1. Toss the mushrooms with olive oil, salt and pepper. Preheat a grill to medium high. Grill the mushrooms until well marked and tender. Hold warm.

Crispy Potatoes and Chard

1. Place the bacon and oil in a sauté pan. Render the bacon until crispy. Remove the bacon and reserve.
2. Place the onions in the pan with the bacon fat and cook over medium heat until golden. Add the chard and cook until the chard is wilted.
3. In a separate sauté pan, add 1 Tbps of olive oil and sauté potatoes until browned and crispy all over. Toss the potatoes with the chard.

To Serve: Place the chard mixture on a plate next to two pieces of mushroom. Top with one shank and ladle 2 oz of sauce over the top.