Course: Main
Serves: 2pp
Ingredients
- 4 Pork shanks cut Osso Bucco style
- 2 Medium shallots finely chopped
- 3 Cloves garlic: 2 minced, 1 sliced thin – set aside
- 2-3 Celery stalks, diced – keep the leaves aside
- ¼ Cup olive oil or Canola
- ½ Cup Beef stock*
- 1 Cup dry red wine
- 1 Tbsp. tomato paste
- Fine sea salt and fresh ground pepper to taste
- Olive or Canola spray
Polenta
- ½ Cup cornmeal
- 1 cup water or vegetable stock
- 2 Tbsp butter
- Fine sea salt to taste
- 1 Tsp. finely chopped parsley (optional)
*If you don’t have homemade beef or vegetable stock, dissolve ½ a Knorr cube of either in warm water.
Method
In a large skillet heat the olive or canola oil on medium high until very hot. Add the pork shanks and brown on all sides – careful as it will spatter. Set them aside on a plate and reduce heat to medium.
Add the shallots, minced garlic and celery. Sauté quickly until the shallots are transparent.
Add the pork, stock and red wine coating the pork with the mixture. Reduce the heat to medium low and cover. Let simmer gently for about 1 hour, stirring and turning the pork every 10 minutes or so. (If the liquid reduces too much, add a little more red wine.) At the last minute stir in the tomato paste. Turn heat off, cover and let rest for about 10 minutes.
Meanwhile, bring 1 cup water or vegetable stock to a boil in a small saucepan.
Add the cornmeal and whisk until there are no lumps. Simmer on medium, stirring frequently with a fork until it forms a creamy paste. Remove from heat & add the butter, stirring with a fork. Season with salt & add chopped parsley (optional). Cover and set aside.
Just before serving, using a small frying pan, spray with oil and heat on high until very hot.
Add the sliced garlic & celery leaves – fry until crispy then set on a plate with paper towels.
Assembly
Divide the sauce onto two dinner plates.
Spoon two (2) soup spoon-fulls of polenta on to the middle of the sauce on each plate, flattening into a circle.
Top with one or two pork shanks.
Garnish the tops with the fried garlic and celery leaves.
Serve with your favourite vegetable.
Recipe courtesy of Jump Into My Kitchen ®