Name: Osso Buco Puttanesca
Prep time: 50 minutes
Cook time: 2 hours 15 minutes
Total time: 50 minutes + 2 hours 15 minutes
Yield: 4
Cuisine: Holiday dishes
Ingredients: 4 Quebec pork shank slices or 250 g (9 oz) suckling pig leg, bone-in; 3 tbsp. 45 ml olive oil; 4 cloves garlic; 1 small onion, halved; 1 tbsp. 15 ml tomato paste; 1/2 cup 125 ml red wine; 2 cups 500 ml tomato juice; 2 cups 500 ml water; 1/4 bunch fresh thyme; Hot pepper flakes, to taste; Salt and freshly ground pepper, to taste; 1 1/4 cups 310 ml milk; 3/4 cup 180 ml water; 1/2 cup 125 ml 35% cream; 1 clove garlic, peeled; 3/4 cup + 4 tsp. 200 ml fine cornmeal; 3.5 oz 100 g Valbert cheese, grated; 1/4 cup 60 ml unsalted butter; 4 Italian tomatoes, seeded and diced; 24 kalamata olives, pitted and halved; 12 anchovy fillets, cut into threes; 1/4 cup 60 ml chopped Italian parsley, stems removed; 1 tbsp. 15 ml sriracha sauce; 1/4 cup 60 ml olive oil

Osso Buco Puttanesca

2 hours 15 minutes Cook time 50 minutes Prep time 4 servings

Preparation

In The Oven

Place oven rack in the middle position and preheat oven to 200 °C (400 °F).
On a work surface, salt the pork shanks. In a large saucepan set over medium-high heat, heat the oil and brown shanks on each side. Transfer to a plate.
In the same saucepan, brown garlic and onion for about 5 minutes, adding oil as needed. Set aside with pork.
In the same saucepan, cook tomato paste for 1 minute and deglaze with red wine. Scrape the bottom of the saucepan and reduce until almost all the liquid has evaporated. Add tomato juice and water and bring to a boil. Add pork, thyme, and pepper flakes and cover.
Bake for 30 minutes. Reduce heat to 120 °C (250 °F) and continue cooking about 1 hour and 15 minutes or until meat is tender.
Carefully remove braised pork and place on a baking sheet and cover with plastic wrap. Strain broth. Refrigerate overnight.
The following day, place oven rack in the middle position and preheat the oven to 180 °C (350 °F).
Skim fat from the cooking broth and reduce by half in a large pot. Add the braised pork. Reheat in the oven for about 15 minutes. If necessary, return to stovetop and continue reducing until cooking juice glazes the meat.
Prepare the polenta. In a medium saucepan, combine milk, water, cream and garlic. Bring to a boil. Remove the garlic clove and whisk in cornmeal. Once cornmeal is well incorporated with the liquid, cook over very low heat for about 12 minutes, stirring frequently with a wooden spoon.
Stir in the Valbert cheese and butter. (Although polenta is best when prepared at the last minute, it can also be reheated in the microwave.)
Prepare the garnish. Combine all ingredients in a bowl. Season with salt and pepper (puttanesca should be quite aromatic). Add oil and mix well. Refrigerate as needed.
Divide creamy polenta into shallow bowls. Top with braised pork and cover with remaining sauce. Garnish with puttanesca and a drizzle of olive oil.

Osso Buco Puttanesca

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