With winter fully settled over the North, we team up with Myles Anton, gastronome-in-chief at both Trattoria Stella and The Franklin, to learn the art of braising. Read the full article here.
More recipes by Chef Myles Anton:
- 4 tablespoons vegetable oil
- 4 pork shanks, ossobuco cut
- Kosher salt
- 1 cup all-purpose flour
- 2 red onions, peeled and diced small
- 1 teaspoon garlic, minced
- 4 fresh sage stalks (8-10 leaves)
- 28 cremini mushrooms
- 28 shiitake mushroom caps, julienned
- 1 cup sweet Marsala wine
- 2 quarts pork or vegetable stock
- 1 tablespoon unsalted butter
- Cracked black pepper
- 1 quart vegetable oil
- 1 bunch fresh kale, chopped into 4” pieces
- 1 bunch flat leaf parsley, chopped, for garnish
Pre-heat oven to 350 degrees. Add vegetable oil to cast iron enamel Dutch oven on stovetop over medium-high heat. Season pork shanks all over with salt and roll in flour to coat. Shake off excess flour add shanks to Dutch oven and sear on one side for 4-5 minutes or until golden brown. Turn shanks over; add onions, garlic, sage, and mushrooms and sauté for 4-5 minutes more, stirring occasionally. Add Marsala wine and cook until reduced by half. Add pork stock, cover, and place pot in oven to braise for 2 to 2 1⁄2 hours until pork is tender and falling off the bone. Remove pot, place on stovetop, add butter and stir gently until incorporated. Season to taste with salt and pepper.
Let ossobuco sit uncovered for 15 minutes. In the meantime, heat vegetable oil in a 12-quart pot to 350 degrees. Working in batches, add chopped kale, fry until crisp and drain on a paper towel–lined sheet pan.
Transfer ossobuco to bowls, garnish with fresh sage and parsley leaves and serve with fried kale and boiled cannellini beans seasoned with salt, pepper and drizzle of extra-virgin olive oil.