Slow Cooker Osso Porko
Our twist on the classic Osso Bucco recipe. You can also make this recipe using a 3 to 4 lb Leg Tip Roast or Shoulder Blade Roast.
Cut: Pork Shacks
Prep Time: 10 minutes
Cook Time: 4 hours 15 minutes
Number of Servings: 6
6 pork shanks, cut 2-3 inches thick and skin removed
Salt and freshly ground pepper, to taste
1/4 cup (60 mL) all-purpose flour, for dredging
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) butter
1 cup (250 mL) dry white wine
3 garlic clove, minced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
2 sprigs fresh thyme leaves, chopped
1 sprig rosemary leaves, chopped
2 Tbsp (30 mL) tomato paste
Juice and zest of 1 lemon
2 cups (500 mL) low sodium chicken broth
1/4 cup (60 mL) chopped Italian parsley
lemon zest, garnish
Season pork shanks with salt and pepper. Dredge shanks in flour and shake off excess.
In a large skillet, heat canola oil and butter over high heat. Add shanks and cook until browned on each side, about 5 minutes per side. Remove from pan and put in slow cooker.
In the same skillet, add the white wine, scraping up any brown bits from the bottom of skillet. Reduce until half of the liquid has evaporated. Pour the contents of the skillet into the slow cooker.
Add remaining ingredients except parsley and additional lemon zest to slow cooker. Cover and cook on high heat for 4 hours. Garnish with chopped parsley and lemon zest. Serve.
|Total Fat||12 g|
|Saturated Fat||4 g|