Pork Osso Bucco

The Prado restaurant is one of our favorite places to eat here in San Diego. My husband's favorite dish is the chef's specialty, pork osso bucco. It's a bit leaner than your regular beef osso bucco, but it is still full of flavor. The key to this flavorful dish is slow cooking it and braising it with wine. This is one of those recipes you want to give yourself a lot of time to prepare for and also have your family enjoy it.

INGREDIENTS

• 1 onion, finely chopped
• 1/2 cup butter
• 4 pork shanks (2-1/2 to 3 inches thick)
• 8 slices of pancetta, thinly sliced
• Flour for dusting
• 3/4 cup sliced shiitake mushrooms
• 3/4 cup sliced crimini mushrooms
• 2 oz. dried porcini mushrooms, reconstituted in 1 cup of warm water
• 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• Salt and pepper to taste
• 1/4 cup fresh sage, chopped
• 1/2 cup red wine
• 3 cups tomatoes, peeled
• 3 cups chicken broth

1. Wrap the pork shanks with 2 slices of pancetta and tie with cotton string around the pork to secure the pancetta.
2. Dust the pork shanks with flour, and fry in skillet using 1/2 the butter in the skillet, turning several times until they are golden on all sides.
3. Remove the shanks and set aside.
4. Add the onion to the skillet and cook until soft and golden.
5. Put the pork shanks back into the pan, standing them on their side to prevent the marrow in the bones from slipping out during cooking.
6. Drain the porcini mushrooms and reserve the liquid.
7. Add all the mushrooms, celery, carrots, and season with salt and pepper.
8. Add sage and simmer for 4 minutes.
9. Add the wine and let evaporate.
10. Add the tomatoes and chicken broth and simmer gently for about 1 hour, or until cooked and tender.
11. Add more wine if sauce reduces too quickly. Sever over corn and lima bean salad or with a side of bacon and apple brussel sprouts.