Pork Osso Bucco with Herb Spaetzle


Pork Osso Bucco with Herb Spaetzle
 
Try this amazing recipe for Pork Osso Bucco with Herb Spaetzle that is sure to be a hit!
Ingredients
For the Pork:
  • 4 pork shanks
  • 1 cup of all purpose flour
  • 2 peeled and sliced carrots
  • 2 sliced stalks of celery
  • 1 sliced sweet onion
  • 2 cloves of minced garlic
  • ½ cup of chopped fresh parsley
  • 2 sprigs of fresh rosemary
  • zest of orange
  • zest of 1 lemon
  • zest of 1 lime
  • ¼ cup of olive oil
  • 1 cup of marsala wine
  • one 28 ounce can of plum tomates and juice
  • 32 ounces of beef stock
  • Kosher salt and fresh cracked pepper to taste
For the Gremolata:
  • zest of 2 lemons
  • ¼ cup of chopped fresh parsley
  • 1 finely minced clove of fresh garlic
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Herb Spaetzle:
  • 1½ cups of all purpose flour
  • Kosher salt and white pepper to taste
  • ½ teaspoon of ground nutmeg
  • 2 eggs
  • ½ cup of milk
  • 3 tablespoons of chopped fresh chervil
  • 3 tablespoons of chopped fresh thyme
  • 1 ounce of butter
Instructions
  1. Pork: In a bowl mix together flour, salt and pepper. Next, dredge the pork shanks in the flour and saute them oh high heat in a large pot, or dutch oven, in ¼ cup of olive oil until golden brown on all sides. Once brown, remove from the pot and add in onions, celery, carrots and garlic and caramelize. When brown add back in the caramelizedpork shanks along with the zest, parsley and rosemary sprigs. Deglaze with marsala wine and cook until the liquid has been absorbed. Add in the tomatoes, beef stock, adjust the seasonings, cover with a top and place in the oven on 275° for 3 hours.
  2. Gremolata: Mix all ingredients in a bowl and chill before serving.
  3. Spaetzle: In a large bowl mix together flour, nutmeg, salt and pepper. In a separate bowl mix together eggs, milk and half of the herbs and pour that liquid into the seasoned flour and mix until combined. Next, using a perforated pan or strainer push the dough through the holes into a pot of boiling salted water. Once the spatezle begins to float remove them from the water and saute in a hot saute pan with melted butter. Add in the remaning herbs and adjust the seasonings with salt and pepper. Serve with porkosso bucco and top off the pork with a small amount of the gremolata.

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