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April 1st, 2010 - Cooking Pork
An ideal dish for adding flavour to the long winter months!
In recent weeks, a new cut of pork has appeared on supermarket shelves: rindless, trimmed pork hocks perfect for pork osso bucco.
At approximately 2 hours, cooking time is long enough to ensure the meat is tender and tasty and comes away from the bone easily. The results are surprising and sure to impress your guests.
Less expensive than veal shanks, this pork cut is also well-suited to more traditional meals such as “ragoût de pattes” in addition to being less fatty and better for you.
Bon appétit!
Vincent Breton
Osso bucco recipe
http://www.dubreton.com/recettes/91/
In recent weeks, a new cut of pork has appeared on supermarket shelves: rindless, trimmed pork hocks perfect for pork osso bucco.
At approximately 2 hours, cooking time is long enough to ensure the meat is tender and tasty and comes away from the bone easily. The results are surprising and sure to impress your guests.
Less expensive than veal shanks, this pork cut is also well-suited to more traditional meals such as “ragoût de pattes” in addition to being less fatty and better for you.
Bon appétit!
Vincent Breton
Osso bucco recipe
http://www.dubreton.com/recettes/91/
