Pork Osso Bucco/Risotto from Osteria 166


Osso Bucco
-1 lb. fresh ham shank, squared off
-3 Tbl. olive oil
-1 large onion, diced
-1 Tbl. minced garlic
-2 cup canned chopped tomato
-2 cup dry red wine
-1 cup chicken stock
-1/4 chopped olives
-S&P to taste
-1/4 c demi-glaze

-3 Tbl. olive oil
-2 cup arborio rice
-1/2 cup diced onion
-1 tsp. minced garlic
-4-5 cup chicken stock
-1 cup white wine
-salt and pepper
-Pecorino Romano Cheese, grated
-chopped fresh parsley
-chopped basil

1). Osso Bucco – season the shanks with salt and pepper; sear until nicely browned on all sides in hot olive oil
2). Caramelize the onions, add the garlic, add red wine and stock, chopped tomato, salt and pepper, olives, cover tightly and bake at 325 for 1-2 hours
3). When the meat easily pulls apart it is done; remove from oven, remove the shanks from the braise and let rest
4). Add the demi-glaze to the braise and reduce over low heat until desired thickness

1). Risotto – When the osso bucco is nearing done, begin the risotto
2). Heat the olive oil in a thick pan; toast the rice lightly in the olive oil
3). Add the onions and garlic and cook to a light sweat
4). Add stock to cover the rice, stirring nearly constantly; repeat two more times until rice is very thick
5). Add wine, reduce an additional time
6). Season with salt, pepper, parsley, basil and the grated cheese; garnish with dressed arugula salad

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