Pork Osso Buco with Potatoes and Wrecking Ball Mushroom Gravy

Ingredients

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Directions

1. Osso Buco
2. Heat 2 Tbsp vegetable oil in a medium saucepan until it almost smokes, or until it reaches 350°F.
3. Lightly salt and pepper each pork shank. Sear each shank until lightly browned on all sides.
4. Transfer shanks to a large pot, add 20 oz. beef broth and fill with water until all pork is submerged.
5. Bring contents to a boil and then reduce to simmer, cook covered for three hours.
6. Remove shanks from the large pot transfer to a sauté pan and sear shanks until slightly darker, to crisp the outside.
7. Roasted Fingerlings
8. Preheat oven to 375°F.
9. Halve potatoes and toss in 1 Tbsp olive oil with a half tsp each of salt and pepper.
10. Spread onto baking pan and bake for 35 minutes or until tender.
11. Wrecking Ball Mushroom Gravy
12. Chop mushrooms in a food processor.
13. In a large saucepan, boil mushrooms with 1 cup of Wrecking Ball Imperial Stout and 2 cups of liquid from the Osso Buco pot.
14. Melt butter in medium sauté pan and add flour, stir constantly until butter is lightly browned to make a roux.
15. Whisk roux into the mushroom mix until your sauce is thick and glossy.
16. Reduce heat and let simmer for about five minute.
17. Plating
18. Place roasted potatoes and vegetable of choice down on the plate first with the Osso Buco placed on top.
19. Ladle ¾ of cup of the Wrecking Ball Gravy over the Osso Buco.
20. Pair with Wrecking Ball Imperial Stout.