Tuesday, June 18 2013, 10:06 AM MDT
Red Rock Amber Braised Pork Osso Bucco
As Aired On May 15, 2012
Recipe Courtesy of Chef Joel Smith, Red Rock Place
1 ea Carrot
1 ea Yellow Onion
2 ea Celery stalks
4 ea Pork Shanks
1 ea Bay leaf
2 c Red Rock Amber Ale
3 c Chicken Stock
Salt and Pepper
1.) Season pork shank and sear in a hot pan till all sides have a golden brown crust.
2.) While shank is searing chop carrot, celery and onion. Add vegetable to hot pan and allow to slightly caramelize.
3.) Deglaze pan with amber ale. Add chicken stock and allow to come to a light boil.
4.) Cover and place in oven at 350 deg for 3 hours. Remove from oven and keep warm.
5.) Drain braising liquid into small sauce pan and reduce by ¾ for sauce.
6.) If needed season sauce and serve sauce over pork Osso Bucco.
(Copyright 2012 Sinclair Broadcasting Group.)