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Pork Osso Bucco Recipe

Name: Purveyors Pork Osso Bucco Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Pork shanks; 2 tbs Chipotle peppers in adobo sauce; 4 cloves Garlic cloves, minced; 1 medium Onion, chopped; 1 medium Carrot, chopped; 1 stalk Celery stalk, chopped; 2 tbs Tomato paste; 500 ml Chicken or vegetable broth; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 leaves Bay leaves; 2 large Ripe plantains, peeled and diced; 1.5 cups All-purpose flour; 1 large Egg, beaten; 0.5 tsp Salt; 1 cup Mixed nuts (almonds, walnuts, peanuts); 3 pieces Dried chilies (ancho, guajillo); 2 cloves Garlic cloves, minced; 1 tsp Cumin; 0.5 tsp Cinnamon; 250 ml Chicken broth; 0.5 cups Mexican crema; 2 tbs Fresh cilantro, chopped; 1 tsp Lime zest

Inspired by Purveyor

Time3h

Serves4

Chipotle marinated pork osso bucco, ripe plantains gnocchi, toasted nut mole, Mexican crema gremolata

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Ingredients

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For the Pork Osso Bucco

4 pieces Pork shanks

2 tbs chipotle peppers in adobo sauce

4 cloves Garlic cloves, minced

1 medium Onion, chopped

1 medium Carrot, chopped

1 stalk Celery stalk, chopped

2 tbs Tomato paste

2 1/8 cup (500 ml) Chicken or vegetable broth

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

2 leaves Bay leaves

For the Ripe Plantains Gnocchi

2 large Ripe plantains, peeled and diced

1 1/2 cups 00 bread flour

1 large Egg, beaten

1/2 tsp Celtic sea salt

For the Toasted Nut Mole

1 cup Mixed nuts (almonds, walnuts, peanuts)

3 pieces Dried chilies (ancho, guajillo)

2 cloves Garlic cloves, minced

1 tsp Cumin

1/2 tsp Cinnamon

1.06 cup (250 ml) Chicken broth

For the Mexican Crema Gremolata

1/2 cups Mexican crema

2 tbs Fresh cilantro, chopped

1 tsp Lime zest

Method

Preparing the Pork Osso Bucco

Marinate the Pork

In a bowl, combine chipotle peppers, minced garlic, salt, and black pepper. Rub the mixture onto the pork shanks and let marinate for at least 1 hour, preferably overnight.

Sear the Pork

In a large pot, heat olive oil over medium-high heat. Add the marinated pork shanks and sear until browned on all sides, about 8-10 minutes. Remove and set aside.

Cook the Vegetables

In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes.

Simmer

Return the pork shanks to the pot, add broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours until the meat is tender.

Making the Ripe Plantains Gnocchi

Prepare the Plantains

Boil the diced plantains in salted water until fork-tender, about 10 minutes. Drain and mash until smooth.

Make the Gnocchi Dough

In a bowl, combine mashed plantains, flour, beaten egg, and salt. Mix until a dough forms. Roll into small logs and cut into bite-sized pieces.

Cook the Gnocchi

Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.

Preparing the Toasted Nut Mole

Toast the Nuts

In a skillet, toast the mixed nuts over medium heat until fragrant, about 5 minutes. Set aside.

Prepare the Mole Sauce

In the same skillet, heat a little oil and sauté the dried chilies and minced garlic until softened. Blend the toasted nuts, sautéed chilies, cumin, cinnamon, and chicken broth until smooth.

Making the Mexican Crema Gremolata

Mix the Ingredients

Combine Mexican crema, chopped cilantro, and lime zest in a small bowl. Mix well and set aside.