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Ingredients
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Osso Buco
Method
Preparation
- 1
Sear the Pork
Season the pork shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the pork shanks and sear until browned on all sides, about 8-10 minutes. Remove and set aside.
- 2
- 3
Deglaze and Add Liquid
Pour in the white wine, scraping the bottom of the pot to remove any browned bits. Bring to a simmer and reduce by half. Add chicken stock, thyme, and bay leaves.
- 4
Braise the Pork
Return the pork shanks to the pot, ensuring they are submerged in the liquid. Cover and simmer on low heat for 2-3 hours until the meat is tender.
- 5
Prepare Barley Risotto
In a separate saucepan, bring 4 cups of water to a boil. Add barley and cook for about 30-40 minutes until tender. Drain and set aside.
- 6
Finish the Risotto
Stir the cooked barley into the pot with the osso buco for the last 15 minutes of cooking. Adjust seasoning as needed.
- 7
Serve
Once the pork is tender and the flavors have melded, remove bay leaves and serve hot with a sprinkle of grated Parmesan cheese and a pat of butter on top.
