Good Eats: Boneless Osso Bucco

As the weather is slowly turning colder and colder, it’s time to brush the dust off of our cold weather cookbooks. For the first installment of Good Eats from Stratton, I give you a Boneless Pork Osso Bucco, created by Executive Chef Kristin Matuscik.

Boneless Pork Osso Bucco
Ingredients:
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.

1. Season flour for dredging the pork with salt, pepper and any other spices you may like to add and set aside. 
2. Trim the meat to remove fat and connective tissue from pork butts and portion into approximately 8 oz size pieces. 
3. Cut all vegetables except thyme into small dice (1" cube); set aside.
4. Heat oil on medium heat in a shallow roasting pan on the stovetop until it shimmers. 
5. 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. 
6. When all pork is out, add diced carrot, onion and celery, saute until almost cooked through, (soft to the bite) about 10 minutes
7. Deglaze with white wine, add diced tomato and tomato juice, and simmer 5-10 mins. 
8. 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. 
9. Remove from the oven when the meat is fork-tender. Remove sprigs of thyme and allow to rest for 10-15 minutes before serving. 

Serve over parmesan risotto, steamed potato or rice. Spoon remaining sauce over meat, and enjoy.