Pork Shank Osso Bucco with Mushroom Farro & Brussels Sprouts

Ingredients

• 1 each Kurobuta Pork Shank
• 1 oz Veal Demi Glace
• 4 oz Crimini Mushrooms
• 3 oz Grano (Farro)
• 8 oz Chicken Stock
• 1 oz Heavy Cream
• 1/8 oz White Truffle Oil
• 4 oz Brussels Sprouts, Halved and Roasted
• 1/4 oz Truffled Balsamic Reduction

Preparation

1. Season and sear the pork shank and then braise at 300 degrees for 3-1/2 hours with 1 cup of water and 1 oz. of the demi glace.
2. Saute mushrooms until caramelized then add the Grano and 1/3 of the chicken stock. Cook like risotto on low heat adding the stock 1/3 at a time. Finish with heavy cream and white truffle oil.
3. Clean, halve and roast the brussels sprouts in whole butter in a cast-iron skillet in the oven at 450 degrees for about 20 minutes then finish with the truffled balsamic glaze.

• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 1 • WINTER 2017
• Tags: Dinner, Entrée, Lunch, Pork
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