- 4 Pork Osso Bucco
- 1 Qt Yellow Onions, Julienned
- 1 T Garlic, Minced
- 1 T Shallots, Minced
- 2 Sprigs of Thyme
- 1 Bottle of Great Lakes Dortmunder
- 3 C Chicken Stock
- Heat a large sauté pan over high heat with ¼ C of vegetable oil. Generously coat the pork osso with salt and black pepper. Add the pork to the pan and hard sear all of the sides to a dark golden brown. Remove the pork and reserve in a Dutch oven. Remove the oil from the rondeau and add fresh oil. Cook the onions, garlic, and shallots until the onions are cooked thoroughly and begin to caramelize.
- Add the thyme and deglaze with the dortmunder. Cook the alcohol out completely.
- Add the chicken stock and bring to a boil. Season to taste.
- Pour over the osso buccos (the liquid should only cover the meat by ¾) and seal with plastic wrap and the lid.
- Cook in a conventional oven at 350 for 4 hours, flipping the osso buccos every hour.
- Gently remove the pork from the Dutch oven and strain the liquid.
- Return the pork and the liquid to a large sauté pan and reduce the liquid, basting the entire time, until it begins to firmly stick to the pork, forming a nice glaze.
- This recipe is to be served in conjunction with the sour cherry relish posted in October. Enjoy!