Rabe-stuffed Pork Osso Buco Style

Chef's notes

This recipe substitutes rolled stuffed pork for veal shanks. It also uses broccoli rabe and sausage stuffing.

"Peter's Seasoned pot Roaasted Garlic and Infused Olive Oil", sweet roasted garlic and infused oil enhanses flavor wherever incorporated and is easy to make.

Pork requires a little longer braising time before their connective tissues in pork break down. The pork becomes very tender in about 2 1/2 to 3 hours. You can make it ahead and reheat with more broth when near ready to serve.

Note: You can substitute your favorite ingredients to stuff the pork; bread crumb stuffing, tomato pesto, olive tapenade, or simply sun dried tomato and garlic from Peter's garlic oil.

Rev. 4-13-2020

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Ingredients

Pork

One large (or several smaller) flat rectangular cut of pork, preferably from pork butt or another similarly marbled pork section.

Peter's Seasoned pot roasted garlic and infused olive oil

1 cup of olive oil
10 large garlic cloves with skin
1/2 teaspoon Tuscany seasoning (or several fresh sage leaves, a sprig of rosemary and a 1/2 teaspoon of kosher salt)
pinch of red pepper flakes

Broccoli Rabe and Sausage Stuffing

Peter's garlic and oil
1 bunch broccoli rabe
1 13.5 oz. can chicken broth
1/2-pound mild Italian sausage meat without casing
2 cups shredded Italian cheese mix
1/4 teaspoon red pepper flakes

Osso Bucco Ingredients

Infused Garlic oil
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
2 tablespoons tomato paste
2 cups chicken stock
1 cup dry white wine

Gremolata, optional

1/2 cups chopped parsley
1 garlic clove finely chopped
1 tablespoon lemon zest

Instructions

Garlic oil

Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, it contributes favor. Place them in a narrow stainless-steel butter melting pot. Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more.
Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. Pending settings, garlic will richly tan and sweeten in a couple of hours. You can hasten the process with slightly higher heat but be careful not to burn the garlic.
Remove the garlic skins from the pot when they are released from the cloves.

Broccoli Rabe and Sausage Stuffing

Remove about 1 1/2 inch of the rabe rough stems and any wilted leaves. Chop rabe into 1 1/2-inch pieces.
Place chicken broth into a pot large enough to comfortable hold all the ingredients. Once it reaches a boil add the rabe, boil until the thicker stems start to tender, about 3 minutes. Remove the rabe with a slotted spoon. Lower the heat.
Add Italian sausage meat to the remaining hot chicken broth. Break the meat apart with a spatula while cooking. When the broth evaporates, lightly brown sausages with infused oil from Pete's Garlic Oil.
Re-add rabe, 1 cup of the shredded cheeses, red pepper flakes and 6 mashed pot roasted garlic cloves. Mix well. Remove from he eat when the cheese begins to melt. Spread stuffing on the pork as shown above. Top with remaining cup of shredded cheese. Roll the pork and tie with butcher's twine.

Osso Buco ingredients

Use a high rimmed frying pan that can also be placed directly in the oven for final cooking. Dredge pork in flour and brown on all sides with seasoned olive oil; remove.
Add chopped carrots, celery and onion to the pan. Sauté until softened. Stir in the tomato paste.
Add broth and wine. Reduce liquid by about half. Add stuffed pork and place in a 325° oven. Periodically rotate pork, adding additional broth as needed.
Pork will be very tender in 2 to 2 1/2 hours. Remove butcher's twine and cut pork in thick slices. Add to serving platter. Remove fat from pan and pour sauce over the meat. Option, either sprinkle with gremolata or make it available for guests to add if desired.

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Rabe-stuffed Pork Osso Buco Style