Braised pork shank osso buco with apples

Name: Braised pork shank osso buco with apples
Prep time: 35 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 pork shank slices, 1½ to 2 in (4 to 5 cm) thick, about 14 oz (400 g) each; Olive oil, a good drizzle for the pot; 1 Spanish onion, finely chopped; 1 big carrot, cut in half lengthwise then sliced; 1 celery stalk, sliced; 4 garlic cloves, finely chopped; 5 Cortland apples, peeled and cored, cut in big cubes; 1 cup (250 ml) white wine; 1½ cup (375 ml) apple white ale, or any other white beer; 1 tablespoon (15 ml) fresh thyme; 2 bay leaves; Chicken broth, enough to come halfway up the meat, about 2 to 3 cups (500 to 750 ml); Salt and ground pepper; 2 Cortland apples, peeled and cored, cut in small dice; ¼ cup (60 ml) fresh Italian parsley, finely chopped; 2 tablespoons (30 ml) olive oil; Zest of 1 lemon; Salt and ground pepper

Preparation 35 min
Cooking 3 h 30 min
Servings 4
Freezing Absolutely

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Ingredients

4 pork shank slices, 1½ to 2 in (4 to 5 cm) thick, about 14 oz (400 g) each
Olive oil, a good drizzle for the pot
1 Spanish onion, finely chopped
1 big carrot, cut in half lengthwise then sliced
1 celery stalk, sliced
4 garlic cloves, finely chopped
5 Cortland apples, peeled and cored, cut in big cubes
1 cup (250 ml) white wine
1½ cup (375 ml) apple white ale, or any other white beer
1 tablespoon (15 ml) fresh thyme
2 bay leaves
Chicken broth, enough to come halfway up the meat, about 2 to 3 cups (500 to 750 ml)
Salt and ground pepper

Apple gremolata

2 Cortland apples, peeled and cored, cut in small dice
¼ cup (60 ml) fresh Italian parsley, finely chopped
2 tablespoons (30 ml) olive oil
Zest of 1 lemon
Salt and ground pepper

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Preparation

Preheat the oven to 350 °F (180 °C).
In a big Dutch oven over medium-high heat, add a good drizzle of olive oil and sear the pork shank slices on all sides until nicely coloured, about 15 minutes total. Remove the pork and set aside on a plate.
In the same pot, add the onion, carrot, celery, garlic and apples. Season with salt and pepper and add oil if needed. Cook for 4 to 5 minutes, stirring, until everything caramelizes.
Deglaze with the white wine and scrape the bottom well to get all that flavour! Add the beer, thyme and bay leaves, then stir well. Place the shanks back in the pot, then add enough chicken broth to come halfway up the meat.
Bring to a boil, reduce to low heat and cover. Place in the oven and cook for 3 hrs 30 min, until the meat falls apart with a fork.
For the gremolata, simply combine all the ingredients in a bowl, then season with salt and pepper. Make it right before serving, never ahead of time.
Place the shanks on plates, spoon over the braising juice, add the braised vegetables and a generous amount of apple gremolata!