Festive pork Osso Bucco

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Cover the meat and cook in the oven at 180° C for 60 minutes. Uncover and continue cooking for additional 20-30 minutes. Alternatively, cover the meat and cook in a pan for about 1 1/2 hours. In both cases, check regularly if water needs to be added.

As a side dish we recommend celery root puree.

YOU WILL NEED

Roast Meat

Christmas stuffing

Rub Sweet & Smokey

MATERIALS

1.2kg sliced pork shank

150g Roast Meat Sauce (Art. 55756)

250g Christmas Stuffing (Art. 55015)

20g Sweet & Smokey Seasoning (Art. 51009 CL)

100g celery

300g pumpkin peeled

2-3 asteroids anise

IMPLEMENTATION

In a bowl, mix the Roast Meat Sauce with the Christmas Stuffing*.
Cut the vegetables into thick slices. Add them in the sauce along with the anise.
Pour the sauce into a fireproof dish. Season the osso bucco with the Sweet & Smokey Seasoning. Place the meat onto the sauce.

* Optionally, add half a glass of sweet red wine for extra aroma and taste.