Braised Pork Shank Osso Buco

Directions Print

1. Pat pork shanks dry with paper towels. Coat lightly with olive oil, and season generously on all sides with kosher salt and black pepper.
2. Preheat oven to 300°F. Heat remaining olive oil in a large cast-iron or heavy-bottomed braising pan over high heat until shimmering. Sear the shanks in 2 batches, turning occasionally, until deeply browned on all sides, about 8 minutes per batch. Transfer seared shanks to a large roasting pan.
3. Add the avocado oil to the same pan. Add the onion, carrot, celery, and a generous pinch of salt and pepper; cook over moderately high heat, stirring occasionally, until vegetables are softened and beginning to caramelize, about 10 minutes. Stir in the anchovies, garlic, lemon zest and crushed red pepper; cook until fragrant, about 1 minute. Add the white wine and simmer until reduced by half, about 3 minutes. Add the crushed tomatoes, broth, bay leaves, thyme and rosemary; bring to a boil. Pour the braising liquid over the shanks in the roasting pan. Cover tightly with aluminum foil and braise in the oven for approximately 3½ hours, until the meat is very tender and pulling away from the bone.
4. Remove shanks from the oven and carefully transfer to a platter; tent loosely with foil to rest. Discard the herb bundle. Skim excess fat from the braising liquid. Working in batches, if necessary, transfer the sauce to a blender and purée until smooth. Return the sauce to the pan, and adjust seasoning with salt and black pepper.
5. To plate, spoon a generous portion of the Smoked Lentils & Roasted Butternut Squash (see recipe) base into the center of a large, wide pasta bowl. Place 1 braised pork shank upright in the center of the lentil base. Ladle puréed braising sauce over and around the shank. Garnish with freshly sliced chives and chopped flat-leaf parsley. Serve immediately.
6. Chef Tips: Searing: Ensure the pan is hot enough to achieve a deep, even crust before turning to build the flavor base for the braise.
   Anchovies: These dissolve completely into the sauce and provide umami depth without a discernible fish flavor. Do not omit.
   Sauce Yield: Purée only as much sauce as needed for service; hold extra unpuréed for kitchen flexibility.