Servings: 4
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Ingredients
- 4 slices pork shank (about 2 inches thick)
- 4 large onions, thinly sliced (about 600 g)
- 4 cloves garlic, minced
- 60 ml (4 tbsp) steak spice mix
- 750 ml (3 cups) beef broth
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) horseradish (or to taste)
- 1 lemon, zest and juice
- 30 ml (2 tbsp) fresh parsley leaves, chopped
- Salt and pepper, to taste
- Olive oil, for cooking
- 400 gr (13 1/2 oz) fresh pasta (tagliatelle, fettuccine or pappardelle)
- Parmesan cheese, grated (optional, for serve)
Preparation
- Preheat the oven, rack in the center, to 160°C (325°F).
- In an ovenproof casserole dish, heat a drizzle of olive oil over medium heat and brown the pork shank slices, about 3 to 4 minutes on each side, until they are colored. Remove from the casserole dish and set aside.
- In the same casserole dish, brown the sliced onions over medium heat for about 10 minutes, until they are tender and caramelized.
- Add the minced garlic and cook for another 2 minutes.
- Sprinkle the steak spices over the reserved pork shanks, then return them to the casserole dish with the onions. Pour in the beef broth, maple syrup, horseradish, lemon zest and juice, mix all the ingredients and coat the meat with these fresh and tangy flavors.
- Cover the pan and cook gently in the oven for about 4 hours, until the meat is tender and easily comes off the bone.
- About 15 minutes before the end of cooking the osso buco, bring a large pan of salted water to the boil. Then cook the fresh pasta for 2 to 3 minutes (or according to the instructions on the package), until al dente. Drain and set aside.
- Before serving, adjust the seasoning of the osso buco with salt and pepper to taste.
- Sprinkle with chopped fresh parsley just before serving, to add a touch of freshness.
- In each plate, divide the fresh pasta, place a slice of osso buco on top and pour generously with the onion sauce. Add grated parmesan for more deliciousness.
