Pork Osso Bucco

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.

Osso Bucco

Braised pork shanks with creamy polenta
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Course: Main Course
Servings: 4

Ingredients

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)

Instructions

Osso Bucco

  • 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!

Polenta

  • 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.

Fermented Hot Sauce

Fermented Hot Sauce

Easy and delicious hot sauce recipe. Great on it's own or in sauces, marinades and to spice up your favorite dishes.
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Keyword: chile sauce, fermentation, fermented, homemade sriracha, hot sauce
Prep Time: 15 minutes
Total Time: 7 days

Ingredients

  • 2.5 cups Water We use well water but filtered or distilled also works
  • 3 tsp Salt Sea salt is best
  • 4 or 5 Hot Peppers Serrano, jalapeno or any hot pepper will work
  • 1 Sweet Pepper
  • 1 Carrot
  • 1 Small Onion or Shallot
  • 3 Cloves Garlic

Instructions

  • Add water and salt to a pan and stir over medium heat until salt has dissolved. Allow to cool while prepping other ingredients.
  • Cut peppers, carrot, onion and garlic into chunks and add to 1 quart mason jar filling to 2" below top of jar. Ratio of hot to sweet peppers can be adjusted to make the sauce hotter or milder.
  • Fill the jar with salt water so that all of the peppers and vegetables are covered.
  • We use an air lock or pickle pipe which allows gasses to escape but doesn't allow air in. You can also cover the top of the jar with plastic wrap filled with water which acts as an air lock and to weigh down the vegetables and keep them below the surface of the water. Make the piece of plastic wrap oversized so that it can be pushed down into the jar so it's touching the surface of the vegetables and saltwater and wrapped around the sides of the jar. Then add water over the plastic wrap to fill the jar and refill as needed if evaporation occurs. You can loosely tie or rubber band the plastic wrap in place if desired.
  • Allow the jar to sit at room temperature out of direct sunlight for 7 to 10 days. If the room is warmer fermentation will happen quickly and if cool it may take longer. You'll know that fermentation is happening as bubbles appear in the jar. It's important that the gasses created during fermentation are allowed to escape so be sure that if you're using plastic wrap it isn't secured too tightly around the jar.
  • After 7 to 10 days, drain the vegetables and reserve the liquid. Put the vegetables in a blender and add enough of the liquid to blend until smooth. Store in air tight container in refrigerator. Extra liquid can be saved and used as a starter for your next batch.

Chicken & Dumpling Soup

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.

Chicken & Dumpling Soup

One of our family favorites. Great with homemade broth or your favorite store bought. Check out the video below for full instructions! Perfect use for leftovers from a roast chicken.
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Course: Soup
Cuisine: American
Keyword: chicken
Prep Time: 8 hours
Total Time: 8 hours
Servings: 8 servings

Equipment

  • Stock Pot
  • Mixing Bowls

Ingredients

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

Instructions

  • 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!

Video

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