Pork Osso Buco for 8

Ingredients and Weight:

• 8 pork shanks (about 3 pounds)
• 2 tablespoons olive oil
• 1 cup grated carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 cup crushed tomatoes
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas

Preparation Time:

30 minutes

Cooking Time:

3 hours

Difficulty Level:

2 (medium)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven or roasting pan over medium heat. Brown pork shanks on all sides.
4. Remove shanks from the pot and set aside.
5. Add carrots, celery, and onion to the pot and cook until softened, about 5 minutes.
6. Stir in garlic and cook for 1 minute more.
7. Add red wine and cook until reduced by half, about 5 minutes.
8. Add beef broth, crushed tomatoes, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
9. Return pork shanks to the pot and cover.
10. Bake in preheated oven for 3 hours, or until meat is fall-off-the-bone tender.
11. Remove shanks from the pot and let rest for 10 minutes before slicing.
12. Stir peas into the sauce and cook until heated through, about 2 minutes.
13. Serve pork shanks over polenta, mashed potatoes, or rice, with sauce spooned overtop.

Nutritional Information:

Serving size: 1 pork shank with 1/2 cup sauce Calories: 450 Fat: 20g Protein: 40g Carbohydrates: 35g Dietary fiber: 5g

Dish Characteristics:

• Hearty and flavorful
• Slow-cooked for maximum tenderness
• Classic Italian dish with a modern twist
• Suitable for a special occasion or a family meal

User Comments:

• "This is the best osso buco I've ever had! The meat was so tender and the sauce was rich and flavorful."
• "I loved the combination of the pork and the peas. It was a great balance of flavors."
• "This dish was very easy to make, and it looked very impressive when I served it."

Special Precautions and Tips:

• If you can't find pork shanks, you can use veal shanks or beef shanks.
• If you don't have red wine, you can substitute with white wine or beef broth.
• Be sure to brown the pork shanks well before adding the vegetables. This will help to develop the flavor of the dish.
• Don't overcook the pork shanks. They should be fall-off-the-bone tender, but not dry.