Pork Osso Bucco Ragout

Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again.  Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.

NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store.  The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat.  I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.

 

 

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Pork Osso Bucco Ragout
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Rating: 0
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Course Main Dish
Cuisine American, Italian
Prep Time 30 min
Cook Time 2 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 30 min
Cook Time 2 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 280 degrees
  2. In a 6 qt dutch oven heat EVOO on med heat till glistening
  3. Add Onion, Garlic, 1 Tsp salt, and 1 tsp black pepper cook until onions start browning .
  4. Remove onion & garlic to a spare bowl
  5. Turn burner up to med-hi
  6. Salt & Pepper pork with remaining S&P
  7. Brown Pork on each side about 3 min just until it releases from pan.
  8. Remove pork to spare plate
  9. Deglaze pan with Sherry
  10. Add in broth & Apple Cider Vinegar
  11. Now we are going to stack our ingredients
  12. Into the liquid place the  onions and garlic
  13. Place the Pork Osso Bucco
  14. Cover with dried Sage leaves
  15. Cover with tomatoes
  16. Place lid on dutch oven and place in stove for 2 hours
  17. Remove pork
  18. On a med lo burner place the dutch oven on it uncovered let simmer and reducing until reduce by 1/2
  19. Add pork in simmer for 10 min
  20. Remove and serve over a starch of your choice.
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