Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Pork Shank Osso Bucco with Mushroom Farro & Brussels Sprouts

Pork Shank Osso Bucco with Mushroom Farro & Brussels Sprouts


  • 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


  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.

No video selected.