The holidays are here and Executive Chef Bill Gideon is sharing one of his favorite recipes. Dig in and give it a try at home. Be sure to share your photo with us on our social media channels.
Total Time: 140 Minutes
Prep Time: 20 Minutes
Bake Time: 120 Minutes
Serves up to four guests
Pork Osso Bucco with Mushroom Risotto
By Executive Chef Bill Gideon
- 1-tablespoon olive oil
- 4 pork shanks
- Salt & Pepper
- 1 yellow onion, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 2 teaspoons garlic
- 3 anchovy fillets or 3 teaspoons anchovy paste (optional)
- 1 cup dry white wine
- 1-cup chicken stock (have some on reserve in case you need a little more)
- One 14 oz can of diced tomatoes
- Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf)
- Preheat your oven to 325 degrees. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.
- Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
- When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
- Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.
- As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it’s done.
- When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don’t have one, use your regular blender or food processor. You can also use a food mill too if you have one.
- Taste and adjust the seasoning with salt and pepper.
Exotic Wild mushroom Risotto
- 8 table spoons unsalted butter
- 1 onion finely diced
- 2 teaspoons fresh minced garlic
- 2 lbs. sliced assorted wild mushrooms (any mushrooms will work, but the added depth of flavor will come from Portobello, chanterelles, crimini, cepes etc.)
- 2 teaspoons Kosher salt
- Fresh cracked black pepper to taste
- 1 ½ cups Carnoroli or Arborio superfine rice
- 6 cups chicken stock or canned broth
- 1 cup dry white wine
- ½ cup water (optional)
- 2 cups shredded parmesan cheese
- 1 cup finely mince fresh chives
- 2 ounces white truffle oil (optional)
- Heat ½ of the butter in a large, heavy saucepan. Sauté the onion, garlic, mushrooms and cook until the onions and mushrooms are slightly softened. Add the rice and cook until the rice is slightly opaque.
- Add the chicken stock and wine in four equal increments, gently stirring to prevent the rice from sticking to the pan. Wait until all the liquid has been fully absorbed each time before your next addition; this will take about 5 minutes. When all the liquid has been added, taste the risotto for tenderness; if the grains are still too firm, add ½ cup water and continue cooking.
- The risotto is fully cooked when the grains are tender but slightly chewy and the risotto has the texture of a thick porridge. Remove from the heat and stir in 1 cup of the grated cheese, add the salt, pepper and chives. Gently place in a dish or individual serving holder and garnish with the remaining cheese and drizzle with the truffle oil.