Braised pork shanks with creamy polenta
For the Osso Bucco
Fresh Pork Hocks / Shanks
Lard or Butter
Cut into coins
Dry White Wine
Pork, beef or vegetable. Water can be substituted.
Salt & Pepper To Taste
For the Polenta
Polenta / Corn Grits
Grated Parmesan Cheese
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, herbs 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 (15 to 20 minutes).
Stir in butter, parmesan cheese & chives then cover and let stand 5 minutes.