Creole-Spiced Braised Pork Osso Buco

Restaurateur Bert Smythe, McEwen’s

The osso buco at McEwen’s is a must-order. It’s one of Bert’s favorites for the holidays. “It’s a great hearty meal for a cold holiday night spent with friends, good wine and whiskey,” he recommends. Serve it at home like they do at the restaurant — with sides of stone-ground cheddar grits and spicy collard greens.

The interiors of McEwen's are warm, timeless and inviting.

The interiors of McEwen’s are warm, timeless and inviting.

McEwen's Creole-Spiced Braised Pork Osso Buco

McEwen's Memphis
The osso buco at McEwen’s is a must-order. This creole-spiced version is delicious accompanied with a side of stone-ground cheddar grits and spicy collard greens.
5 from 1 vote
Course Entrée

Ingredients
  

  • 6 portions of pork osso buco
  • Salt and pepper
  • All-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 yellow onion medium diced
  • 1 red bell pepper medium diced
  • 1 green bell pepper medium diced
  • 2 12-ounce cans diced tomatoes, strained
  • ½ bunch celery medium diced
  • Cajun seasoning blend to taste
  • 1 bottle white wine
  • 32 ounces apple juice
  • Veal or beef stock to cover

Instructions
 

  • Preheat the oven to 315 degrees.
  • Tie the pork together in butcher’s twine. Salt and pepper both sides of the pork and dredge in flour seasoned with salt and pepper.
  • Heat the olive oil in a large pan over high heat. Sear the pork on both sides until well browned. Set the pork aside and drain off any excess oil.
  • Add all vegetables to the hot pan and sauté until soft. Season the vegetables with the Cajun seasoning blend. De-glaze the vegetables with the white wine and apple juice.
  • Add the pork back to simmering pan. Cover with veal stock or beef stock.
  • Transfer the pork to a deep baking pan. Pour the vegetables and sauce over to cover. Cover the pan tightly with foil and bake for 3 to 3½ hours, until the meat is tender.
  • To serve, place the pork on your choice of starch, preferably cheddar grits. Pour sauce directly on top of and around the pork and remove the string with scissors. As an option, garnish with fried tobacco onions and scallions.
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Bon appétit!

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