Osso Bucco Di Maiale Recipe
Slow Braised Pork Shank with Pan Jus, Saffron Risotto and Roasted Asparagus
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Ingredients
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For the Osso Bucco
For the Saffron Risotto
For the Roasted Asparagus
Method
For the Osso Bucco
- 1
Sear the Pork Shank
In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shank with salt and black pepper, then sear on all sides until golden brown, about 4-5 minutes per side. Remove the pork shank and set aside.
- 2
- 3
- 4
Add Broth and Herbs
Return the pork shank to the pot, add the broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2-2.5 hours or until the meat is tender and falling off the bone.
For the Saffron Risotto
- 5
Prepare Broth
In a saucepan, heat chicken broth and keep it warm over low heat. Add saffron threads to the broth to infuse flavor.
- 6
Sauté Onion and Garlic
In a separate large skillet, melt butter over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in garlic and cook for an additional minute.
- 7
Cook the Rice
Add Arborio rice to the skillet, stirring well to coat with butter. Cook for about 2 minutes until the rice is slightly toasted. Pour in the dry white wine and let it absorb.
- 8
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 9
Finish the Risotto
Stir in grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and set aside.
For the Roasted Asparagus
- 10
Preheat Oven
Preheat your oven to 425°F (220°C).
- 11
Prepare Asparagus
On a baking sheet, toss the trimmed asparagus with olive oil, salt, and black pepper until well coated.
- 12
Roast Asparagus
Spread the asparagus in a single layer on the baking sheet and roast in the preheated oven for about 12-15 minutes or until tender and slightly crispy.
