Chef’s Table-Osso Bucco

“Slow cooking to me is taking less known cuts of meat and by using proper technique turning them into something totally different.  A finished product that is fork tender, with very deep flavor profiles.  Since you start it so early, you can also enjoy the smells of it cooking filling your house all day.  Nothing makes me hungrier then that.”

Chef Doug

Season and sear off the meat, in this case pork osso bucco. Set meat aside.
deglaze pan,  set fond aside
add mirepoix (carrots, onions or leeks, celery or celery root)
braising liquid (stocks, beer, water)
place meat on top,  close pot with tight lid, or plastic wrap and foil
put in a 350 degree oven for 4-6 hours
carefully remove meat
strain out braising liquid
reduce, and mount with butter add fines herbs & S+P
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