Spring Braised Osso Bucco
Welcome to Main Street Meat’s blog! We are excited to bring you recipes, photographs, and information surrounding humanely raised meat and seasonal living. We are so proud of the local community of farmers and craftsmen who have made it easier for us to live richer, fuller, tastier, and more beautiful lives. We hope this blog will inspire our readers to try new ways of cooking, eating, and thinking about meat!
For this first blog post, we teamed up with local milk’s Beth Kirby for a day of cooking and learning- watching her do her magic. We met in the morning at Main Street Meats to see Milton, the head butcher, break down half a hog. Then we headed off to Beth’s studio kitchen with our Osso Bucco and the rest of our ingredients to begin preparing our spring inspired meal.
The evening before, at Main Street Meats, we got two whole forested hogs in from Cloudcrest Farm. We had dreams about the tender delicate pork shank of Osso Bucco with its light buttery fat, and Beth of localmilk had a spring braise on her mind… with flavors of orange, fennel, leek, and white wine.
Pork Osso Bucco
Serves 2-4 people
2 T + 1 tsp. olive oil (or lard)
2 3” pork shanks, liberally seasoned w/ salt & pepper
2 cloves garlic, minced
1 leek diced
1 small carrot peeled & diced
1/2 small yellow onion diced
1/2 cup white wine
2 cups chicken stock (should come 2/3 the way up the sides of the shanks)
1 small fennel bulb, roughly chopped (about 1/2” chunks)
1 large leek, quartered length wise (to be added halfway through cooking)
supremes of half an orange (see this video on how to: zest & supreme an orange)
2 T. oregano (fresh oregano please)
salt & pepper (smoked salt if you got it)
Start by prepping the vegetables for the braise. Salt and Pepper the Osso Bucco generously and brown in a heavy bottom oven safe crock. Use 1 T. oil or lard over medium-high heat and wait a few minutes before even checking the meat to look for a nice brown crust. Flip and do the other side before removing the meat and setting aside. Preheat the oven to 250 F. Then add a little more oil or lard if you need it and get the heat to medium to cook the vegetables. Add the onion, carrot, garlic, leek and a little salt & pepper. Sauté until slightly browned. Then add stock, white wine, and orange supremes to your pot and return the Osso Bucco to the dish. The liquid should only come halfway up the osso bucco- you don’t want to drown it or it will lose its nice brown crust you just worked so hard to achieve!! Bring the liquid almost to a simmer. DO NOT LET IT BOIL. Cover with a lid or aluminum foil and place on the middle rack in the oven.
Cook at 250° 2.5-3 hrs, until it’s almost falling off the bone (should be tender & juicy but still hold together). We served it over polenta and greens with the gremolata.
Goat Cheese Polenta
1 cup stone ground polenta (Ours was from Falls Mill Farm)
4 cups stock or water (add up to one cup extra as needed to reach desired consistency)
2.5 oz goat cheese (We used Bonnie Blue)
salt & pepper to taste
Follow cooking directions on your brand of polenta because cook times and water ratio may very. Add goat cheese just before you serve.
2 T fennel frond
1 T (of one orange) zest
2 T green garlic minced (can sub 1 T garlic)
1 tsp minced mint
2 T minced parsley
2 finger pinch salt or to taste
1 T olive oil
2 T orange juice
Mix everything together. It will look like a very finely chopped salsa.
Spicy Bitter Greens
1 T. olive oil
1 bunch (about 4 cups) washed spicy and/or bitter greens (such as dandelion, mustard, arugula, etc)
2 tsp. lemon juice
pinch of red pepper flakes
salt to taste
Just before serving put olive oil in a pan. On med low heat, add washed greens. Stir a couple of times over until just wilted remove from heat immediately. Add lemon juice, salt and red pepper flakes.