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Pork Osso Buco � Keeping it Real without Veal
I�ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it�s been the source of a fair amount of introspection. Was there something wrong with me? It�s a sticky, succulent shank, braised until fork tender; what�s not to like? Then I made it with pork, and figured it out. It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It�s great for a few bites, but then I�m over it, quickly. On the other hand, pork shank isn�t quite as rich, and gelatinous, and I personally enjoy it much better. For some of the same reasons, I don�t generally reduce the sauce too much. It�s not supposed to be a very thick sauce, and I�m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy! Ingredients for 6 portions: six thick-cut ...
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