Taste of Elegance Chefs Contest Winning Recipe
1st place - Pork Osso Buco
Chef Anthony G. Hanslits, Tavola Di ToSa Ristorante, Indianapolis
1 onion, finely chopped
1/2 cup butter
4 pork shanks (2-1/2 to 3 inches thick)
8 slices of pancetta, thinly sliced
Flour for dusting
3/4 cup sliced shiitake mushrooms
3/4 cup sliced crimini mushrooms
2 oz. dried porcini mushrooms, reconstituted in 1 cup of warm water
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper to taste
1/4 cup fresh sage, chopped
1/2 cup red wine
3 cups tomatoes, peeled
3 cups chicken broth
Wrap the pork shanks with 2 slices of pancetta and tie with cotton string around the pork to secure the pancetta.
Dust the pork shanks with flour, and fry in skillet using 1/2 the butter in the skillet, turning several times until they are golden on all sides.
Remove the shanks and set aside.
Add the onion to the skillet and cook until soft and golden.
Replace the pork shanks into the pan, standing them on their side to prevent the marrow in the bones from slipping out during cooking.
Drain the porcini mushrooms and reserve the liquid.
Add all the mushrooms, celery, carrots, and season with salt and pepper.
Add sage and simmer for 4 minutes.
Add the wine and let evaporate.
Add the tomatoes and chicken broth and simmer gently for about 1 hour, or until cooked and tender.
Add more wine if sauce reduces too quickly.