Pork Osso Bucco With Caper Gremolata
Published 16th July, 2019
Cuisine: Italian Serves: 6
Preparation: 20 Mins Cooking: 3 Hrs
Ingredients
- 1.5 - 2kg Barossa Fine Foods pork osso bucco
- Sea salt
- Black pepper
- ¼ cup plain flour
- 2 tbsp olive oil
- 50g butter
- 1 large brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 x 400g tin chopped tomatoes
- 1 cup rosé
- 2 cups beef stock
- 6 thyme sprigs
Method
- Preheat the oven to 160°C.
- Season the Pork Osso Bucco with sea salt and black pepper. Dust with the plain flour, shaking off any excess.
- Heat a frypan over medium heat and brown the pork in the olive oil in small batches. Set aside.
- Finely chop the onion, garlic, carrots and celery. Add the butter to the pan and sauté until softened and lightly golden.
- Add the rosé, tomatoes and beef stock, then bring to a simmer.
- Place the browned pork osso bucco into a large casserole dish and pour over the simmering liquid. Cover with baking paper, then seal tightly with foil.
- Place in the preheated oven and cook for 3 hours. Remove the foil and cook for a further 30 minutes before serving.
where to find us
- Find Barossa Fine Foods Pork Osso Bucco at your local Barossa Fine Foods retail store across South Australia.