Pork Osso Bucco Ragout
Pork Osso Bucco
Tsp + 2 Tbsp
Tsp + 1 TBSP
Fresh Ground Pepper
Dried Sage Leaves
unsalted Beef Broth
Apple Cider Vinegar
diced tomatoes –
I used frozen tomatoes from our summer garden it was about 1/2 cherry tomatoes and 1/2 beefsteak tomatoes.
yellow onion sliced
Preheat oven to 280 degrees
In a 6 qt dutch oven heat EVOO on med heat till glistening
Add Onion, Garlic, 1 Tsp salt, and 1 tsp black pepper cook until onions start browning .
Remove onion & garlic to a spare bowl
Turn burner up to med-hi
Salt & Pepper pork with remaining S&P
Brown Pork on each side about 3 min just until it releases from pan.
Remove pork to spare plate
Deglaze pan with Sherry
Add in broth & Apple Cider Vinegar
Now we are going to stack our ingredients
Into the liquid place the onions and garlic
Place the Pork Osso Bucco
Cover with dried Sage leaves
Cover with tomatoes
Place lid on dutch oven and place in stove for 2 hours
On a med lo burner place the dutch oven on it uncovered let simmer and reducing until reduce by 1/2
Add pork in simmer for 10 min
Remove and serve over a starch of your choice.