Chef Michael Miller With Le Zinc Bar & Grill

Ossabucco

Ossabucco

• 1 cup olive oil
• ˝ cup of flour
• 4 each pork shanks
• 2 cups course chop onions
• 1 cup medium dice carrots
• 1 cup medium dice celery
• 2 tablespoons of chopped garlic
• 1 cup red wine
• 1 pound new potatoes (quartered)
• 2 quarts of dark stock

Method: In a large braising pot, add olive oil. Season pork shanks with creole seasoning. Season the flour, dredge the shanks in flour coating completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side or until golden brown. When shanks are browned remove from pot and set aside. Add the onions to the pan and sauté for 2 minutes. Next add the carrots and celery and continue to sauté for 1 minute season with creole seasoning and stir in the garlic and cook for 1 minute. Deglaze pan with red wine scrapping the bottom. Add stock to the pot and bring to a boil. Add potatoes and shanks and reduce to a simmer. Cover tightly and simmer for 2 hours or until shanks are tender.