Indianapolis Pork Recipe List

Chancellors Restaurant

850 West Michigan Street, Indianapolis, IN 46202

Osso Bucco • Chancellors

Osso Bucco • Chancellors

Serves 12

Ingredients for Osso Bucco

• 12 each Pork Osso Bucco (9-12 oz Shank)
• 3 lbs Mire Poix
• 3 oz Tomato Paste
• 2 cups Red Wine
• 1 ½ gallons dark Chicken Stock
• 1 oz Thyme
• 1 oz Rosemary
• 2 oz Parsley
• 6 cloves Garlic
• 12 each Peppercorn
• 12 each Coriander Seeds
• 3 oz Olive Oil
• 6 oz All-Purpose Flour
• 1 tbsp Salt
• 1 tbsp Coarse Ground Black Pepper
• 1 tbsp Toasted Ground Fennel Seed

Method for Osso Bucco

• First, remove any fat or membrane from the shanks.
• Then season with toasted fennel seeds, sea salt, black pepper, and coriander.
• Lightly dredge the shanks in flour.
• In a hot roasting pan, heat oil and sear the shanks on all sides until golden brown.
• Remove any extra oil, then return the pan to the heat and add in the mire poix. Allow to sauté 3 to 4 minutes.
• Add in the tomato paste and allow to caramelize.
• Deglaze the pan with the red wine, allowing it to reduce for 3 minutes.
• Add in the chicken stock, fresh herbs, and peppercorns.
• Place the covered roasting pan in a 325º oven and allow it to slow cook for 2 hours, or until fork tender.
• Remove the cooked shanks from the cooking liquid and set them aside.
• Now you can reduce the cooking liquid to the proper consistency and adjust the seasoning to taste.

To Finish

• Slowly heat the shank in the reserved liquid until hot throughout, unless they are already hot.
• Suggested Plating Option: Place over creamy saffron and mascarpone “orzo risotto” with baby carrots and sun burst squash.

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