Boneless Pork Osso Bucco
10 lbs Boneless Pork Butt
1.5 lbs Carrots
4 ea. Large Spanish Onion
1 bunch Fresh Celery
1 26 oz can Canned Diced Tomato
10 oz Tomato or Vegetable Juice
6-10 oz White Wine, preferably Sauvignon Blanc
½ cup All Purpose Flour
½ ounce Fresh Thyme
1.25 oz Worcestershire Sauce
Salt and Pepper as needed
3-5 Tablespoons Light Olive Oil
Preheat oven to 350 degrees.
- Season flour for dredging the pork with salt, pepper and any other spices you may like to add and set aside.
- Trim the meat to remove fat and connective tissue from pork butts and portion into approximately 8 oz size pieces.
- Cut all vegetables except thyme into small dice (1" cube); set aside.
- Heat oil on medium heat in a shallow roasting pan on the stovetop until it shimmers.
- Dredge pork portions in seasoned flour and fry until browned on all sides; working in small batches if necessary. Remove from pan once they are a nice golden brown color, set aside.
- When all pork is out, add diced carrot, onion and celery, saute until almost cooked through, (soft to the bite) about 10 minutes
- Deglaze with white wine, add diced tomato and tomato juice, and simmer 5-10 mins.
- Add pork back into pan, sliding under the mixture so that you are keeping the vegetables and sauce on top of the meat. Place sprigs of fresh thyme on top and in between meat in pan, cover with foil and bake at 350 for 2.5 hours.
- Remove from the oven when the meat is fork-tender. Remove sprigs of thyme and allow to rest for 10-15 minutes before serving.