Pork Osso Bucco Recipe

Ingredients:

• 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

Method:

1. 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.
2. Add the thyme and deglaze with the dortmunder. Cook the alcohol out completely.
3. Add the chicken stock and bring to a boil. Season to taste.
4. Pour over the osso buccos (the liquid should only cover the meat by ¾) and seal with plastic wrap and the lid.
5. Cook in a conventional oven at 350 for 4 hours, flipping the osso buccos every hour.
6. Gently remove the pork from the Dutch oven and strain the liquid.
7. 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.
8. This recipe is to be served in conjunction with the sour cherry relish posted in October. Enjoy!