Pork Osso Buco is unusual yet delicious. This Creole adaptation of the Northern Italian classic is simply wonderful and full of deep, rich flavors.
Pork Osso Buco with Creole Baked Beans
Author: Ben and Karen Barker
Recipe type: Main
- 1 1/2 Cups white wine
- 1/2 Cup Bourbon
- 1/4 Cup molasses
- 1/4 Cup plus to taste cider vinegar, divided use
- 5 bay leaves, divided use
- 8 garlic cloves, crushed
- 8 rosemary sprigs
- 12 thyme sprigs
- 2 1/2 teaspoons crushed red pepper flakes, divided
- 6 pork shanks
- to taste salt and pepper
- 1/2 Cup + 2 Tablespoons olive oil, divided use,
- chicken stock as needed
- 8 ounces Andouille sausage, diced
- 1 Cup onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, small dice
- 1 green bell pepper, small dice
- 1/4 Cup garlic, minced
- 1 Tablespoon Creole Spice Blend (recipe follows)
- 3 Tablespoons dark brown sugar
- 1 Tablespoon dry mustard
- 1 tomato, seeded and chopped
- 1 ham hock
- 1 pound small red beans, soaked overnight
- 2 Tablespoons oregano, chopped
- 1/2 Cup parsley, chopped
- 2 Cups mustard greens, cooked
- 1/4 Cup corn relish
- 2 Cups rice, cooked
Creole Spice Blend
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon annatto seeds
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon cayenne pepper
- Mix together wine, bourbon, molasses, 1/4 cup vinegar, 4 bay leaves, crushed garlic, rosemary, thyme and 1 1/2 teaspoons red pepper flakes. Add pork; marinate 24 hours.
- Remove pork; reserve marinade. Wipe excess marinade from pork; season pork with salt and pepper. Sear in skillet heated with 1/4 cup olive oil. Transfer meat to roasting pan; pour reserved marinade on top with enough stock to cover by 1 1/2 inches. Cover and braise in 300 degrees F oven 2 hours or until meat is fall-off-the-bone tender. Remove pork; set aside. Strain braising liquid, skim fat, reduce by half and season.
- Sauté sausage in 1/4 cup olive oil. Add onion, celery and peppers until soft. Add minced garlic, remaining bay leaf and red pepper flakes, and Creole mix. Cook 2 minutes; add sugar, mustard, tomatoes, ham hock, drained beans and chicken stock to cover by 11/2 in. Bake in 300 degrees F oven 1 1/2 hours. Remove meat from ham hock, chop and add to beans. Season to taste and add oregano, parsley and vinegar to balance flavors just before serving.
- Transfer portion of beans to shallow bowl; top with pork shank. Garnish with mustard greens, corn relish and cooked rice tossed with 2 Tablespoons olive oil and salt and pepper to taste. Spoon sauce around pork.
Creole Spice Blend
- Grind the spices together and store in an airtight container for up to 6 months.