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Pork Osso Bucco over Polenta and Celery Gorgonzola Sauce

Here's how you make Pork Osso Bucco over Polenta and Celery Gorgonzola Sauce
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  • Servings: 4
  • Prep: 25m
  • Cook: 2.5m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Pork Shanks
  • 5 pounds pork shanks (osso buco cut) weight is a guestimate (4 large)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons ground fennel seeds
  • 1/2 teaspoon chili flakes or more to taste
  • 1 cup flour
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon capers
  • 1 tablespoon anchovies, chopped fine
  • 1 tablespoon garlic, chopped fine
  • 4 ounces pancetta, diced
  • 1/3 cup celery, diced
  • 1/3 cup carrots, diced
  • 1/2 cup onions, diced
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fennel seeds, toasted
  • 2 tablespoons fresh rosemary, chopped finely
  • 2 tablespoons fresh sage, chopped finely
  • 2 tablespoons fresh thyme, chopped finely
  • 1 quart chicken stock (good quality, low sodium preferred)
  • Polenta
  • 1 cup stoneground cornmeal (polenta)
  • 4 cups water
  • 2 tablespoons milk
  • Kosher salt and black pepper, to taste
  • 1/2 cup pecorino cheese, freshly grated
  • Celery Gorgonzola Sauce
  • 1 - 2 tablespoons olive oil
  • 2 cups celery, 1/2-inch dice
  • 1 large shallot, thinly sliced
  • 1 tablespoon parsley, chopped
  • 3 ounces gorgonzola cheese, crumbled (or other high-quality soft blue cheese)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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