Braised shin of pork
This cut is known as osso buco in Italian and is used to make the famous osso buco Milanese, but is more normally made with veal. The shin is cut through about 3-4cm thick and can be used in all sorts of ways, incorporating seasonal vegetables or even Moroccan-style in a tagine.
Your butcher may well not have this cut but you can buy it from Donald Russell (donaldrussell.com), all cut and ready to go.
You can serve this delicious recipe with cheesy mashed potato or creamy polenta.
4 x 300-350g pieces of shin of pork (osso buco)
Vegetable oil for frying
Salt and freshly ground black pepper
80g of butter
1 onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
2tbsp flour, plus extra for dusting
2tsp tomato purée
1 bay leaf
A couple of sprigs of thyme
100ml white wine or cider
1.5ltrs chicken stock
1 leek, trimmed, finely diced and washed
3 sticks of celery, peeled if necessary and finely chopped
The juice and grated zest of 1 orange
Heat 2-3 tablespoons of vegetable oil in a frying pan. Season and lightly flour the pieces of pork; pan fry them for 3-4 minutes on each side until they begin to colour. Remove from the pan; put to one side.
Heat the pressure cooker base on the stove with the butter and cook the onion and garlic on a medium heat for a couple of minutes; then stir in the flour and cook for 30 seconds or so, add the tomato purée, bay leaf, thyme and gradually whisk in the wine and chicken stock. Bring to the boil, season and add the pieces of pork.
Cover with the lid, bring up to pressure and cook for 40 minutes; you may need to give it another 20 minutes or so. Once tender, remove the pieces of pork from the sauce and put to one side.
Add the leeks, celery and orange zest and simmer for 8-10 minutes or until the sauce is coating consistency.
To serve, add the pieces of pork back to the sauce and reheat for a few minutes. Serve with Cheddar mashed potato or creamy polenta.
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