1. Pork Osso Bucco

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    Serves 4 people

    4 Slices Pork Shin (with bone in)

    OR –  750g lean diced pork leg for braising

    A pinch of 5 spice curry powder

    50ml Maple Syrup

    20 ml Sherry Vinegar

    1 x Star Anise

    ½ Stick Cinnamon

    400ml Beef Stock

     Method

    1. Season the meat with salt, pepper & the 5 spice powder. Fry off in a hot pan with a little vegetable oil to seal it on all sides.

    2. Add the maple syrup & cook until it is sticky.

    3. Add the sherry vinegar & fully reduce.

    4. Add the beef stock, star anise & cinnamon. Reduce heat & simmer very gently for 1 – 1½ hours until meat starts to ‘break’.

    5. Remove meat from stock & reduce the stock to a sauce consistency. Return meat to warm through & serve with roast sweet potatoes & baby pak choi.

    Posted by Amy Wilkinson on 27. May 2009
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