Alex feels the nostalgia when she makes this tender, soothing pork dish served over a bed of sautéed spinach!
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Pork Osso Buco
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 30 minutes (consists of resting time).
Active: 55 min.
Yield: 4 portions.

Active ingredients.

1/4 cup extra-virgin olive oil.
Four 2- to 2 1/2- inch-thick pork shanks.
Kosher salt and freshly ground black pepper.
2 medium yellow onions, quartered.
2 medium carrots, cut into 2-inch rounds.
8 medium cloves garlic, peeled.
2 bay leaves.
1 cup dry gewurztraminer.
One 28-ounce can whole, peeled tomatoes.
6 cups beef stock.
2 light grates orange enthusiasm.
1 teaspoon red white wine vinegar, plus additional for dotting.
Sautéed Spinach, dish follows.

Sautéed Spinach:.

2 tablespoons extra-virgin olive oil.
1 pound fresh infant spinach, stemmed.
Kosher salt.

Directions.

Pre-heat the oven to 375 degrees F.

In a Dutch oven big enough to hold the shanks in a single layer, heat the oil over medium heat. Arrange the meat on a flat surface area and sprinkle generously on all sides with salt and pepper. When the oil starts to smoke lightly, add the shanks in a single layer to the pan, operating in batches if necessary so as to not crowd the pot. Brown them on the first side for 5 to 8 minutes. Utilize a pair of metal tongs to turn on the 2nd side and brown for just as long. Don't rush the browning. Allow the shanks all the time they need. This browning is the most important part of structure deep taste. Move the meat to a plate and set aside.

Include the onions, carrots, garlic and bay delegates the Dutch oven and cook till the veggies take on some color. Add the white wine and tomatoes; it's not needed to squash the tomatoes, as they'll merge the liquid. Return the shanks to the pot and include the beef stock. Bring the liquid to a simmer over medium heat and skim any impurities. Cover and position the Dutch oven in the center of the oven. Prepare till the shanks are entirely tender, 2 to 2 1/2 hours. (If the meat is not totally tender, don't hesitate to cook it longer. It's much easier to undercook than overcook this meal.).

Get rid of the pot from the oven, reveal, and let sit for 15 minutes to rest. Use a big slotted spoon or tongs to remove the shanks to a big shallow bowl or serving plate. Spray the meat with salt. Eliminate half of the braising liquid and save for another usage or get rid of. Minimize the staying liquid by half over medium heat, 15 to 30 minutes. Get rid of the bay leaves. Stir in the orange enthusiasm (make certain they are LIGHT grates; we barely wish to detect it) and the vinegar. Taste for seasoning. Pour the sauce over the meat and dot the shanks with more vinegar.

Serve the osso buco with the Sautéed Spinach.

Sautéed Spinach:.

Heat half the oil in a 12-inch frying pan over medium heat. When the oil begins to smoke lightly, add half the spinach with a pinch of salt and remove the frying pan from the heat. Cook, stirring with a wooden spoon, until the spinach loses half its volume. Repeat with the staying oil and spinach. Function as a side dish.

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Alex Guaranaschelli's Pork Osso Buco|The Cooking area|Food Network.