PORK OSSO BUCO, Eight 8-10 oz pieces — Berkshire or Red Wattle — the perfect braising cut — NOW 40% OFF
Pork Osso Buco Eight 8-10 oz pieces Berkshire or Red Wattle Additional discounts cannot be appliedto sale items
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
Osso buco is classic Italian comfort food. Traditionally cut from veal shanks, our Heritage pork osso buco is just as tender and meaty, and boasts a wonderful pork flavor. Many of our customers say that once they’ve tried them, they never go back! Best braised with wine or stock, vegetables and herbs, these gorgeous pieces are guaranteed to become a new tradition.
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.
Try our simple and delicious heritage pork osso buco with Anson Mills polenta:
Ingredients: 8 pcs pork osso buco 2 cups Anson Mills yellow polenta 2 tbsp butter 1 medium onion, rough chopped 2 celery ribs, rough chopped 1 large carrot, rough chopped 2 garlic cloves, cut into thirds 1/4 cup tomato paste 1 cup white wine 15 cups chicken stock 2 ea bay leaves fresh thyme and rosemary Olive oil Salt Freshly ground black pepper
Preparation: 1. Preheat oven to 300°F. Make sure your osso buco is at room temp and seasoned with salt and pepper on all sides. In a large dutch oven heat 2 tbsp of oil on medium high heat and sear the pieces on all sides. Set them aside to rest and add onion, celery, garlic, and carrots to your dutch oven with a pinch of salt and cook until the vegetables soften and start to brown.
2. Add tomato paste and continue to cook, stirring until the vegetables are coated. Pour wine over the vegetables and stir to deglaze. Simmer until the wine begins to thicken and add 8 cups of stock, bay leaves, thyme, and rosemary.
3. Discard the carrots and herbs from your cooled down pot. Move the osso buco to a large bowl while you make the sauce. Puree the onion and celery with your braising liquid. Reheat the mixture in the dutch oven on the stove top at medium high heat until it coats the back of a spoon. Return the osso buco to the pot and simmer while spooning sauce over the meat for a few minutes. Remove from heat.
4. In a separate pot bring 7 cups of stock to a boil, then reduce heat to medium. Gradually whisk in the Anson Mills polenta over the moving whisk to minimize lumps. Once fully incorporated, season the pot with a few generous pinches of salt. Reduce the heat to low and mostly cover with a lid, leaving a crack to allow moisture to escape. Bubbles should occasionally break the surface, no more or the polenta may stick to the bottom and scorch. Whisk the polenta every 10 minutes for around 40 minutes until the largest granules are soft. Taste and season the polenta and mix in the butter.
5. To serve, stir Parmigiano Reggiano into the polenta. Ladle or spoon into a wide bowl, top with grated parmigiano, place osso buco on top adding more sauce over the meat. For a classic condiment, drizzle a gremolata made from a small garlic clove (grated or minced), olive oil, chopped parsley, and lemon zest! Enjoy!