Pork shank "Osso Bucco" with Creamy Polenta and Gremolata

Pork shank "Osso Bucco" with Creamy Polenta and Gremolata

Park and Field in Chicago

Wednesday, April 3 2019

5:00 PM - 10:00 PM CST

Pork Shank “Osso Bucco” with Creamy Polenta and Gremolata

16 hour braised heirloom pork shank served with a rich jus over a bed of creamy polenta and topped with gremolata.

The smell of slow-braised meat is something we can all relate to a having a warm, special place in our hearts.... and stomach.

I remember growing up my grandmother would make a braised pork shank with tomatoes. There was nothing I wanted more than that slow braised pull-part, fall off the bone meat.

The truth is that the recipe dated back to 1950 when my grandfather raised sheep on their farm. Obviously, after he passed and they sold the farm, it was more accessible for my grandmother to use pig.

I never actually got a recipe from her but having had it so many times I was able to wing it and recreate a pretty solid clone.

With this dish I decided to go with heritage pork dusted in flour and braised with a mirepoix of onion, carrot and celery, deglazed with white wine and simmered in a tomato sauce for two and a half hours, accompanied by creamy polenta and fresh, zesty gremolata this dish is SUPER KILLER you got to mark your calendar!!!