- Prep time 1 hour
- Total time 5 hours
- Portion size 8 servings
Ingredients
Ossobuco:
Meatballs:
Method
Ossobuco
Preheat oven to 325°F. Season pork shanks with salt. Place flour in bowl and dip pork in flour until coated, shaking to remove excess. In large skillet, heat 1/4 cup of the oil over high heat; in batches, add pork and sear, turning halfway through cooking time, until browned, about 4 minutes. Transfer pork to Dutch oven.
In same skillet, heat remaining oil. Add carrot, garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Deglaze skillet with wine, scrap- ing up brown bits with wooden spoon, and let simmer until liquid is reduced by about half. Add broth, thyme, lemon zest and apricots. Season with salt and pepper. Bring mixture to boil; transfer mixture to Dutch oven. Cover and bake for 2 1/2 hours.
Turkey Meatballs
Meanwhile, in large bowl, combine turkey, all- spice, egg, mustard, panko and Parmesan. Season with salt and pepper. Using your hands, form turkey mixture into 24 meatballs. Set aside in refrigerator.
After ossobuco has been cooking for 2 1/2 hours, increase oven temperature to 375°F. Add meatballs, fennel and olives to ossobuco in Dutch oven. Cook, uncovered, for 45 minutes. Broil for a few minutes to brown meatballs and fennel, if desired. Serve over Thyme Polenta and sprinkle with reserved fennel fronds.
Nutritional facts Per serving: about
- Iron 3.7 mg
- Fibre 4 g
- Sodium 1,025 mg
- Sugars 7 g
- Protein 63 g
- Calories 605
- Total fat 31 g
- Cholesterol 195 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
