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Ultimate Meat Lover's Stuffed Pork and Sausage Braised Osso Buco Style

Ultimate Meat Lover's Stuffed Pork and Sausage
Braised Osso Buco Style

Chef's notes

As stated in the beginning of this section, Osso Buco is a classic dish made with veal shanks. Even the translation of its name "bone with a hole" is very specific. There probably is something almost irreverent substituting and adding other meats and ingredients and still calling it Osso Buco.

The problem is, at its core the dish is so special that it just seems to beg for creative expansions. For those reasons, I'm careful to label my creations "in the style of Osso Buco".

This dish is for meat eaters that love robust flavors. Pork is stuffed; filled, rolled and tied with any combination of prosciutto, capicola or Italian salami. For additional zest, add either sweet or hot Italian sausages.

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Ultimate Meat Lover's Stuffed Pork and Sausage Braised Osso Buco Style

Ingredients

One large (or several smaller) flat rectangular cut of pork, preferably from pork butt or similarly marbled pork section (see pictures above)
5 or 6 Italian mild or hot sausages

Stuffing

Finely chopped garlic
Grated parmigiana cheese
Fresh chopped parsley
Prosciutto, capicola, or Italian salami
Flour for dredging

Osso Buco ingredients

olive oil
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 garlic clove finely chopped
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

Spread Garlic, grated cheese and parsley over the pork. Top with a overlapping slices of Italian meats. Roll and tie pork with butcher's twine.
Use a high rimmed frying pan that can also be placed directly in the oven for final cooking. Sauté sausages in olive oil until just browned all around; remove. Dredge pork in flour and also brown on all sides and remove.
Add chopped carrots, celery and onion to the pan. Sautee until softened. Add garlic until softened. Stir in the tomato paste.
Add broth and wine. Reduce liquid by about half. Add rolled pork and sausages and place in a 325° oven.
Periodically rotate pork and sausages. Add additional broth if 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. Cut sausages in half and also place in the serving platter. Remove excess fat from pan and pour contents over the meats.
Option, either sprinkle with gremolata or make it available for guests if desired.

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