Lemon Orange Pork OSSO BUCO style

Generous amounts of fresh lemon and orange juices join a splash of wine and balsamic.
Garlic, capers and ginger add the right amount of aromas to flavour this pork shank dish.

Winter can only get better as comforting dishes embrace our appetites.
Pork shanks are also a great veal replacement, not to mention great on the pocket book.

Many are trying to cater to their waistlines.
Winter wonderland may just attract you towards a few extra steps to help out.
Well, here I am attracting you with a little Winter candy of my own...
snow at its best before it gets trampled on.

After so much holiday spending, our budgets may need a little head start in the right direction.
As for myself, I really didn't need an excuse to enjoy creating this dish, as well as devouring it.

Lemon Orange Pork OSSO BUCO style   

serves 4 persons


(American / Metric measures)

. 8 pork shanks (medium size: 1-1/2 inch/3.5cm thick)
. 1/2 cup (100g) A.P. flour * (for dredging)
. 2 Tbsps. (30ml) unsalted butter
. 3 Tbsps. (45ml) e.v. olive oil
. 3 Tbsps. (45ml) grape seed oil
. 1 large, sweet onion, peeled, diced small
. 4 big garlic cloves, crushed
. 3 cups (~500g) vegetables diced, or largely sliced (In this recipe: 2 large carrots and 3 medium Yukon potatoes) ...Butternut squash, fennel, rutabaga and also mushrooms can be used
Seasonings etc:
. 1-1/2 tsps. (7.5ml) sea salt, divided
. 1-1/2 tsps. (7.5ml) granulated garlic powder, divided
. 1/2 tsp. (2.5ml) each from dried herbs: ground anise seed, basil, marjoram, rosemary, sage
. 2 Tbsps. (30ml) capers, crushed
. 2 Tbsps. (30ml) fresh ginger, grated
Liquid mix:
. 1/2 cup (120ml) fresh lemon juice
. 1/2 cup (120ml) fresh orange juice...or 1/4 cup (60ml) frozen concentrate Orange juice
. 1/4 cup (60ml) fortified Sherry wine
. 1/4 cup (60ml) water
. 1/8 cup (30ml) balsamic vinegar
. big handful fresh, Italian Parsley, chopped

* Note: Gluten-free flour (Chickpea) works well to dredge meat shanks

. Preparation time and cooking takes a little more than 3 hrs.

Use one of two methods depending on your capacity to be attentive to this dish:
1- STOVETOP METHOD: Keep the pan on the stovetop on LOW-MEDIUM heat (simmer) without ever lifting the lid another 2 Hrs. after cooking the main recipe. 
OR---my preference:
2- OVEN METHOD: Pre-heat the oven to 325F/160C/Gas3 and position rack on 2nd level from bottom. Place a baking pan into the oven by then placing the pan on top.  Cook for 2 to 2-1/2 hours. 
1. Prepare the LIQUID MIX and set aside.
2. Take each (patted dry) pork shank and dredge both sides into the flour (I use a plastic bag). Shake off excess and set aside on a clean platter.
3. In a large, deep pan or in a large Dutch oven pot, heat the oils and the butter on MEDIUM-HIGH heat. Gradually add and distribute the pork shanks evenly by covering the bottom of the pan.  Cover with a wire screen to avoid grease splatter.
4. Once red liquid comes gushing out of the meat, it's the go-ahead to turn each piece over for browning the other side. This whole process should not take more than 10 minutes. Take the meat out of the pan and place it temporarily in a clean plate with an aluminum foil covering it.
5. In the same pan, immediately start to sauté the onions. Once the onions have lightly caramelized, add the garlic and the chosen vegetables. Sprinkle in half the amount of salt and garlic powder.
...Meanwhile, pre-heat the oven to 325F/160C/Gas3.
6. Place the pork shanks back into the pan by snuggling them in a part of the way.  Add the remaining spices, capers and ginger.  Once the heat has picked back up, pour the LIQUID MIX over the whole preparation.
7. Cover the pork with the pan's lid.  Place a baking pan into the oven by then placing the pan on top.  Cook for 2-1/2 hours. After which, the meat should probably be slightly detached from its bone. 

. SERVING and Suggestion:
Carefully remove the shanks and vegetables as to not break them up. Pour a little sauce over top.   Reserve some of the remaining sauce and possible remaining vegetables to use as a pasta sauce.  Enjoy.

Continually striving to create tasty dishes which are not necessarily guiltless, however comforting to the soul.
Good, wholesome, home cooking and respecting budgets is my theme this month...no sacrifices here ;o)

Have a lovely week everyone.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.