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.
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
