Braised kurabuto pork osso buco & creamy garlic cognac apple orzo

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on January 20, 2010 at 9:43 AM

Updated Wednesday, Jan 20 at 9:43 AM

Ingredients:
4 pieces 24 ounce Kurabuto pork shank
2 cups flour
1 tsp. granulated garlic
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground cinnamon
1 cup small diced carrots
1 cup small diced white onion
1 cup small diced celery
1 Tbsp. tomato paste 
2 cups red wine
2 cups diced red apples
16 ounces cooked orzo pasta
½ cup cream
5 cloves garlic
1 Tbsp. garlic puree
¼ cup grated parmigiano
¼ cup cognac
Juice of 1 Meyers Lemon
1/8 cup olive oil
1 quart chicken stock
2 sprigs thyme
8 oven dried tomatoes
½ cup baby spinach

Instructions:
Mix flour with salt, pepper, garlic and cinnamon
Dust pork shank in mixture
Heat a sauté pan and with a little olive oil brown shanks

Sauté celery, onions, garlic cloves and carrots in a sauce pan till translucent
Add tomato paste and cook out for two minutes
Add red wine and reduce five minutes
Place shank in pan and add thyme sprig with chicken stock
Cover and place in a 350 degree oven for 4 fours

Sauté apples in a small amount of olive oil with garlic puree till garlic is brown (1 minute)
Deglaze with cognac
Add lemon juice and salt/pepper.  Keep apples crisp
Place orzo in a pan with cream, and then add apples
Heat three minutes then add oven dried tomatoes, spinach and parmigiano 

Place orzo in bowl, shank on top and finish with sauce (pork demi glace)

Yields: 4

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