Pork Osso Bucco over Polenta and Celery Gorgonzola Sauce

Pork

Step 1

Preheat oven to 350-degrees F.

Step 2

Combine salt, pepper, ground fennel seeds, and flour in a shallow bowl and dredge each shank on both sides, shaking off any excess.

Step 3

Heat a heavy-bottomed stock pot or roasting pan over medium heat, add butter and olive oil and sear pork shanks until golden brown on each side. Remove from pan and set aside.

Step 4

Place capers, anchovies, and garlic in the same pot and saute until golden brown (be carful not to burn). Add the pancetta, celery, carrots, and onions and caramelize over medium heat. Stir in the tomato paste and cook for 1 minute.

Step 5

Add bay leaves, fennel seeds, rosemary, sage, thyme, and chicken stock; bring to a boil.

Step 6

Add the browned pork shanks and reduce heat to a simmer. Cover and place in oven for about 2 hours, or until fork tender. Check occasionally, adding stock as needed if pan is drying out.

Polenta

Step 7

Bring water and milk to a boil. Whisk in the cornmeal and simmer gently, stirring often with a wooden spoon, 45 minutes to 1 hour. Season with salt and pepper and stir in the cheese.

Sauce

Step 8

While polenta and pork are cooking, heat a sauté pan with olive oil, add shallots, celery and parsley and cook until lightly caramelized. Add Gorgonzola cheese, turn off the heat and keep warm.

To Serve

Step 9

Using large, shallow soup plates, spoon a small mound of polenta onto each, place a shank on top, and spoon braising liquid over it followed by Gorgonzola sauce.