Red Ale Pork Osso Buco

Chef Sonia Lizotte from L’escouade culinaire

Recette Osso Buco à la rousse de la chef Sonia Lizotte Chef Sonia Lizotte - Escouade culinaire

Servings : 4

Ingredients

Osso buco

  • 15 ml olive oil
  • 1 kg Nagano pork shanks
  • 500 ml red ale
  • 1 small yellow onion
  • 2 cloves garlic, chopped
  • 500 ml vegetable broth
  • 65 ml maple syrup
  • 45 ml tomato paste
  • 4 sprigs thyme
  • Salt and freshly ground pepper

Gremolata

  • 65 ml parsley, chopped
  • 30 ml chives, snipped
  • 30 ml fresh thyme
  • 15 ml olive oil
  • 15 ml maple syrup
  • Salt and freshly ground pepper

Preparation

In an oven-proof saucepan, heat the oil and brown meat for 2 minutes on each side. Set aside.

Using the same saucepan, sauté onion and garlic for 2 minutes. Deglaze with beer and allow liquid to reduce by half on high heat, about 2 minutes. Reduce heat and add remaining osso buco ingredients. Mix well. Add pork then cover and bake at 375 ºF for 2 hours or until meat is tender and falling off the bone.

Combine gremolata ingredients and serve with the meat.

 

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