Pork Osso Bucco

Ingredients

• 0.5 pound butter softened
• 0.5 cup small-diced carrots 
• 0.5 cup small-diced celery 
• 2 tablespoons grapeseed oil 
• 0.5 cup small-diced onions 
• 6  pork shanks 
• 2 cups red wine such as cabernet
• 3 tablespoons salt and pepper plus more for seasoning
• 6 servings seasonal vegetables for serving
• 4 cups veal stock prepared

Equipment

• sauce pan
• oven
• sieve
• roasting pan
• aluminum foil

Directions

1. Preheat the oven to 300 degrees F.
2. Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
3. Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
4. Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper.
5. Remove from the heat and stir in the butter to finish.
6. Serve with seasonal vegetables or pasta.