Pork ossobuco with horseradish gremolata and mashed potatoes
A traditional roast pork knuckle may command respect, but in the form of ossobucco, i.e. after cutting into slices, even a beginner can dare to try it. The bone inside adds extra flavor, the meat is rich in collagen, juicy and delicious. We complemented the meat, soft as a cake, with our favorite mashed potatoes.
Ingredientes · Raciones For 4 people
- 3 tbsp olive oil
- 6 slices pork knuckle
- 1 onion
- 2 pcs carrots
- 2 stalks celery
- 2 sprigs thyme
- 1 bay leaf
- 3 cloves garlic
- 300 ml white wine
- 250 ml chicken broth
- 400 g canned tomatoes, chopped
- 1 handful parsley
- 1 tbsp lemon zest
- 2 tbsp horseradish
- 800 g potatoes
- 6 leaves of kale
- 80g butter
- 80 ml milk
- 80 g pancetta
- 1 onion
- 2 cloves garlic
Método · 3 h
- Heat the olive oil in a large, heavy-bottomed pot. Season the slices of meat with salt and pepper and fry until brown. Then remove and set aside. Add the chopped onion, carrot, celery, thyme and bay leaf to the pot and fry slowly until golden brown. If the vegetables stick, add a little wine, let it evaporate and continue frying. Finally, add the garlic and fry for another 1-2 minutes.
- Pour in all the wine and scrape from the bottom of the pan. Cook until about half of the wine has evaporated. Add the tomato stock and return the meat slices to the pot. Simmer, covered, for about 2 hours until the meat is completely tender (you can also simmer in the oven at 150°C). Check occasionally to see if there is enough liquid in the pot and add a little more stock or water if necessary.
- Before the end of the stewing, prepare the side dish. Boil the peeled potatoes in plenty of salted water. Towards the end of cooking, when the potatoes are soft, add the chopped cabbage and cook for about 2 minutes until the cabbage is soft. Remove the cabbage from the surface of the pot with a slotted spoon into a colander and pour it with ice water to keep it green and let it drain well. Then drain the potatoes, add the butter and milk and mash them.
- Heat a tablespoon of butter in a pan and add the pancetta or bacon, add the onion and fry until golden brown. Add the drained cabbage and fry for a moment, then add the crushed garlic and fry for another 1-2 minutes. Work the cabbage onion and pancetta mixture into the hot mashed potatoes.
- For the gremolata, mix the chopped parsley, lemon zest and horseradish. Place the mashed potatoes and cabbage on a plate, place a slice of ossobuccò on top, pour the sauce over them and sprinkle with gremolata. SOMETHING EXTRA Ask your butcher to cut the knee into slices. The front knee will give you smaller, slightly more regular pieces, and for four people you will probably need more than four - the meat will shrink a lot. On the other hand, slices from the back knee tend to be relatively large and have more meat and fat on them. Leave the layer of fat on the meat, it holds the slices together nicely; it is better to remove it on the plate.