Thursday, June 23, 2011

Pork Osso Buco (sort of)

I ran across an Osso Buco cut of local pastured pork the other day at the store, which is basically a pork shank, it was a good price so I picked it up. Osso Buco means marrow bone in Italian, and "Osso Buco" recipes are traditionally made with veal shanks. I decided to whip up something similar to osso buco with what I had laying around.

4-qt pressure cooker
I busted out the handy pressure cooker for this one. Most recipes call for braising in the oven, a crock pot would work too. The pressure cooker saves a lot of time though.


I also got some pork neck cuts (they were super cheap) from the same place when I got the osso buco shank, I figured I'd cook them in with it too. I put them all in a bowl, and dredged in coconut flour (note: dipping the meat in mixed up raw egg before dredging would probably have made the flour stick better when cooking it).





Chopped up a few carrots, a couple stalks of celery, and half an onion, and a couple of cloves of garlic.

I then heated up the pressure cooker, greasing the bottom with some lamb tallow I had. Then browned the meat on medium high heat, tossing in the onions about half way through. After meat was browned I tossed in the rest of the veggies, and poured in probably about 1/4 cup of marsala cooking wine. Then I put in about a cup of homemade stock I had a few made a few days before. After everything was in the pot I sprinkled in some parsley, rosemary, black pepper, a little cloves, a couple of bay leaves, and squirted in a little lemon juice.  Next I stuck on the lid, locked it in place, and when the pressure valve popped up I turned the heat down lower, just enough to keep the pressure steady.

After cooking for 45 mins, I took the pressure cooker off the burner and let it cool down using the "natural release method", which is just letting it sit till it cools enough that the valve releases on its own.
after cooking was finished


final result
I served it in a bowl, with some broccoli I had steamed while it cooked, and salted to taste. End result: melt in your mouth, tender, and tasty.

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