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Fight the cold weather with this warm winter's dish from Eric Gabrynowicz: pork osso bucco with apple cider, gremolata and creamy polenta.
For pork osso bucco:
- 4 pork shanks cut cross length two inches thick
- 3 cloves garlic chopped
- 1 small sweet onion, brunoise
- 3 cups apple cider
- 3 cups chicken or pork stock
- Salt and black pepper to taste
- One apple sliced into matchsticks
- Fresh horseradish for grating
- Four Sprigs flat leaf parsley picked
For the pork osso bucco:Season the shanks with salt and pepper. In a large Dutch oven on med-high heat, add enough canola oil to cover the bottom of the pan. Sear until golden brown and remove. Don't get discouraged if they don't sear evenly as the marrow bone can get in the way sometimes. Drain off the excess oil. Add the garlic and onions. Sauté for a minute or until translucent. Add the shanks back in along with the stock and cider. The shanks should be almost fully submerged. Cover and throw into a 325 degree oven for 2 1/2 hours or until fork tender. When deemed tender, gently remove the braise and once again, on high flame, reduce the liquid to nappe or glaze consistency. Add the shanks back to the glaze and spoon the delicious sauce over them. For the gremolata:Mandolin sliced apples into thin matchsticks. Finely grate the horseradish. In a small mixing bowl, incorporate the apples, horseradish, and parsley. Gently toss with a dash of lemon juice, olive oil, salt and pepper. Place on top of the shanks as a refreshing garnish.
- 1 cup coarse corn polenta
- 3 cups vegetable, pork or chicken stock
- 3 cups whole milk
Gently heat the liquid in a sauce pot over medium heat until almost to a simmer. Gently whisk in the cornmeal and stir vigorously for about a minute. Then lower the heat to as low as possible and continue to stir every five or so minutes until the meal is soft and creamy