This pork shank osso bucco is an ideal dish to serve a crowd or a family gathering. It looks really impressive if you bring the shanks and haricot beans to the table spread out on a large platter. Encourage your guests to have a bit of fun, tucking into the meal medieval-style.
1 tablespoon vegetable oil
4 pork shanks, (about 2kg in total)
1 large onion, peeled and quartered
1 large carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1/2 small fennel bulb, trimmed and chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 sprigs rosemary
2 litres Veal/beef stock
2 tablespoons unsalted butter
freshly ground black pepper
For the haricot beans:
125g dried haricot beans, soaked overnight in plenty of cold water
6 sprigs rosemary
6 sprigs thyme
7 baby turnips, peeled
170g baby carrots, scrubbed and trimmed
12 pearl onions, peeled
1 Preheat the oven to 150°C. Tie each shank with butcher’s string in order that they hold their shape while cooking. Heat the oil in a wide heavybased pan over a medium–high heat.
2 Generously season the pork shanks all over, then place in the pan and sear the sides for 8–10 minutes until golden brown all over. Remove the meat from the pan and set aside.
3 Add the onion, carrot, celery and fennel to the hot pan with a generous pinch of salt. Sweat the vegetables for 8–10 minutes, stirring occasionally, until they are tender. Return the shanks to the pan and add the garlic, bay leaves and rosemary. Now add the veal stock to cover the meat.
4 Cover the pan with a lid then place it into the oven and braise for 3–3 ½ hours until the pork is tender. Remove the pan from the oven and let the pork shanks cool in their braising stock.
5 Cook the beans while the pork shanks are in the oven. Drain the beans and place them in a large pan or pot. Add half the rosemary and thyme sprigs and cover the beans with cold water. Bring to a simmer and gently cook for around 45 minutes until the beans are soft.
6 You may need to top up the water level halfway through cooking. When ready, drain the beans and discard the herb sprigs. Put the beans into a clean pan and season with salt and pepper.
7 Once cooled, transfer the pork shanks to a plate and then strain the braising stock through a fine sieve into a clean saucepan, pressing down on the vegetables to extract all the juices. Boil over a high heat until the stock has thickened slightly and reduced by half.
8 Season to taste with salt and pepper. Divide the stock between two pans. Reduce the stock in one pan until it is a very thick and syrupy glaze and keep warm.
9 To the other pan, add the remaining sprigs of rosemary and thyme along with the baby turnips, carrots and pearl onions. Gently cook the vegetables for about 10 minutes until just tender. Return the beans to the pan to warm them through.
10 Melt the butter in a large pan, add the shanks and toss to coat, then leave until heated through and golden all over. Add 2 tablespoons of the syrupy stock to glaze the shanks.
11 To serve, place the beans and braised vegetables in a large serving dish. Place the pork
shanks on top and then spoon over the glaze. Serve while still hot.
Recipe courtesy of Jason Atherton. See here for more.