Pork Osso Bucco in Rosemary Orange Espanole | Menu Recipe
Bring 3 quarts plus 2 cups of water to a simmer. Add the Rosemary and Garlic and allow to steep 20 minutes. Juice and Zest the oranges. Reserve for later.
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Ingredients
- 1 Osso Bucco Pork Shank
- 6 oz Yukon Gold Mashed Potatoes
- 4 oz Fresh Vegetable Medley
- 1 Sprig Fresh Rosemary
- 1 Package Brown Gravy
- 2 oz Beef Base
- 4 tbsp Rosemary
- 1 tbsp Minced Garlic
- 2 Valencia Oranges, juice and zest
- 8 oz Butter, cubed
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