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  • Recipe Rating Read Reviews
  • Total time: 3 hours
  • Active time: 45 mins
  • Yield: 4 Servings
pair suggestions
S.Pellegrino Sparkling Natural Mineral Water makes an ideal accompaniment for this dish; its sparkling effervescence helps to reinvigorate the taste buds, revealing the full texture and flavor profiles of garlic and smoky pork. Accompany with a big Cabernet or Sangiovese.

Pork Osso Bucco and Garlic Crepinette

2 tbsp.
Olive oil
4 each
Pork shanks
2 tbsp.
Salt
2 tbsp.
Black pepper
1 cup
Flour
6 stalks
Celery, diced
2 each
Carrots, sliced
1 bunch
Leeks, finely sliced
1 cup
White wine
3 cups
Pork or chicken stock
3 sprigs
Thyme
2 each
Bay leaves
1 each
Lemon, skin grated
1/2 bunch
Parsley, flat leaf, finely minced
1 tsp.
Garlic, minced

Method

  1. Heat olive oil in large roasting pan; set over high heat. Season each shank with 1/2 Tbsp. each of salt and pepper. Dust shanks in flour and set in roasting pan to sear for 3 minutes per side.
  2. Add celery, carrots and leeks to pan and sauté for 2 minutes. Add white wine to pan and cook for 1 minute to remove crispy bits off bottom of pan.
  3. Add stock, thyme and bay leaves. Cover pan and place in 375°F oven until meat starts to fall from bone (approx. 75-90 minutes).
  4. Remove pan from oven; reserve meat. Strain liquid and remove fat from surface. Bring sauce to simmer and reduce by half for plating (15-20 minutes).
  5. Mix lemon zest, parsley and garlic (Gremolata). Set aside for plating.

Pork Crepinette

1/2 lb.
Ground pork
2 tbsp.
Red wine
1 clove
Garlic, minced
1/4 tsp.
Salt
1/4 tsp.
Black pepper

Method

  1. Combine all ingredients in food processor and pulse to fine paste.
  2. Lay pork mixture out on piece of plastic wrap and roll into tight log 8-10" long and the width of a quarter. Set in refrigerator to chill.
  3. Just before plating, remove pork from plastic wrap. Sear in hot pan over medium heat until cooked through (5-6 minutes).
  4. Slice crepinette into 4 even pieces and then slice each piece on diagonal for plating.

Brussels Sprouts with Brown Butter and Pecans

12 each
Brussels sprouts, split in half
2 tbsp.
Butter
1/3 cup
Pecans, chopped

Method

  1. Steam Brussels sprouts for 90 seconds until tender. Cool in ice water and drain.
  2. Melt butter in a sauté pan until it begins to foam. Add Brussels sprouts and pecans and sauté until warmed through (2-3 minutes). Reserve for plating.

Mushroom and Saffron Risotto

2 tbsp.
Olive oil
4 tbsp.
Butter, divided
2 each
Shallots, diced
1 cup
Carolina Gold rice
1/2 cup
White wine
1 qt.
Vegetable or chicken stock
1/2 cup
Mushrooms, quartered
1 each
Bay leaf
1 tsp.
Thyme, fresh, chopped
10-12 each
Saffron threads
1/2 cup
Parmigiano-Reggiano, grated
1 tbsp.
Kosher salt
1/2 tbsp.
Black pepper

Method

  1. In medium saucepan, sauté olive oil, 2 Tbsp. butter and shallots for 2 minutes. Add rice and sauté for 2 minutes. Add wine and cook until evaporated.
  2. Turn heat up to medium and add 1 cup stock and mushrooms, bay leaf and thyme. Simmer until liquid evaporates. Continually add stock 1/2 cup at a time until all stock evaporates.
  3. Remove risotto from heat and stir in saffron, cheese and remaining butter. Season with salt and pepper if necessary and keep warm for plating.

Plating

  1. Place the osso bucco at the 12:00 position on the plate. Place a ring mold at the 3:00 position and fill with the risotto. Place a spoonful of the Brussels sprouts at the 7:00 position.
  2. Place the sliced crepinette at 6:00 crisscrossing each other. Sauce the osso bucco with 3 Tbsp. of the reduced sauce. Remove the ring mold.
  3. Place 1/2 tsp. of the gremolata on the opening of the bones just before serving.
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