Osso bucco, made with pork hocks or shanks and served over a creamy polenta is a hearty and delicious meal that can be made for 2 people or a crowd and reheats beautifully to be enjoyed as left overs. Pork hocks & shanks are underappreciated and many are unfamiliar with this cut. The shank is from the front leg of the hog below the shoulder and the hock from the back leg below the ham. This bone in cut is meaty and surrounded by the right amount of fat to prevent drying out when slow roasting or braising. Don’t rush while cooking – low and slow is the secret to tender, flavorful meat.
For the Osso Bucco
- 4 Fresh Pork Hocks / Shanks
- 1/4 Cups Lard or Butter
- 1 Onion
- 2 TBSP Minced Garlic
- 2 Carrots Cut into coins
- 1/2 Cups Dry White Wine
- 1.5 Cups Diced Tomatoes
- 1/2 Cups Stock Pork, beef or vegetable. Water can be substituted.
- Salt & Pepper To Taste
- 1 Tsp Thyme
- 1 Bay Leaf
- 1 Tsp Oregano
For the Polenta
- 4 Cups Water
- 1 Cups Polenta / Corn Grits
- 1 Tsp Salt
- 3 TBSP Butter
- 1/2 Cups Grated Parmesan Cheese
- 1 Tsp Chopped Fresh Chives (Optional)
Heat lard or butter in oven safe pot with lid over medium-high heat and brown hocks on all sides.
Remove the hocks and set aside.
Reduce heat to medium and add onion to the pot. Cook and stir until onions are tender then add garlic and carrot and cook until garlic is fragrant.
Add white wine and cook for 2 more minutes, scraping bottom of pan while stirring to deglaze pot.
Add broth and tomatoes, stir, then return hocks to the pot.
Place lid on pot and put in oven at 300 degrees Fahrenheit for 4 to 5 hours or until meat is tender and falling from bone.
Serve over polenta & enjoy!
Bring water and salt to a boil in a sauce pan then slowly add polenta, stirring constantly to break up lumps.
Reduce heat to low, cover pan and simmer gently, stirring often, until polenta is very thick (about 30 minutes).
Stir in butter, parmesan cheese & chives then cover and let stand 5 minutes.
One of our family favorites. Great with homemade broth or your favorite store bought. Check out the video for full instructions on how to make broth, soup & dumplings! One pot of soup goes a long way & makes great leftovers.
One of our family favorites. Great with homemade broth or your favorite store bought. Check out the video for full instructions on how to make broth, soup & dumplings! One pot of soup goes a long way & makes great leftovers. Additional dumplings can be made and added to the soup when reheating if desired.
For the Broth
- Bones and skin from 1 chicken
- Enough water to cover bones
- salt to taste
- 1 Large onion sliced
- 4 Celery stalks
- 3 Cloves garlic
- Herbs including: tarragon thyme, rosemary, parsley, etc.
For the Soup
- 1 to 2 Cups celery
- 1 Large onion
- 1 to 2 Cups carrot
- 3 Cloves garlic
- Salt & Pepper
- Cooked chicken meat
- Optional additions - cabbage greens, spinach or kale, additional herbs
For the Dumplings
- 2 1/4 Cups All purpose flour
- 3 Duck or 4 chicken eggs
- 3/4 Cup water
Remove meat from bones and add to pot along with water, salt, onion, garlic, herbs and celery over meduim-high heat.
Once the water begins to boil, reduce heat to low and continue to simmer for 2 to 8 hours stirring occasionally. The longer you simmer the better the broth!
Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot. While the broth is cooking prepare the soup ingredients. Chop celery, carrots, garlic and onion and sauté in lard or butter.
Combine broth, vegetables and chicken over medium high heat. Add additional herbs and salt to taste.
Prepare dumplings. Combine flour, eggs and water in a medium sized mixing bowl. Dough should be sticky - add more flour or water if needed (watch our how to video for tips!)
Bring soup to a low boil. Drop dumpling dough in one small scoop at a time. Dough will sink and then come to the surface as they cook
Bring soup to a low boil. Drop dumpling dough in one small scoop at a time. Dough will sink and then come to the surface as they cook. Add greens & enjoy!