Beer and Citrus Osso Buco with Quick Cheese Polenta | RICARDO

Name: Beer and Citrus Osso Buco with Quick Cheese Polenta | RICARDO
Total time: 155 min
Ingredients: 6 slices pork shank, rind removed, each about 1 ½ inches (4 cm) thick (about 2.2 lb/1kg); 1/4 cup (60 ml) olive oil; 1 fennel bulb, cut into 6 wedges, fronds reserved for serving; 1 large onion, chopped; 1 large carrot, diced; 6 garlic cloves, chopped; 2 tbsp unbleached all-purpose flour; 3/4 cup (180 ml) light blonde ale; 1 1/2 cups (375 ml) chicken broth; 1 orange, zest finely grated and juiced; 1 lemon, zest finely grated and juiced; 3 thyme sprigs; 1/4 cup (10 g) flat-leaf parsely leaves, finely chopped; 2 cups (500 ml) chicken broth; 2 cups (500 ml) milk; 1 cup (160 g) quick-cooking polenta; 1 cup (100 g) firm ripened cheese, grated (such as Louis d’Or or Parmed’Or); 3 tbsp butter

www.ricardocuisine.com

This quick Christmas recipe for pork shank osso buco will make an impression. Serve it with polenta flavoured with Quebec cheese.

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Ingredients

6 slices pork shank, rind removed, each about 1 ½ inches (4 cm) thick (about 2.2 lb/1kg)
1/4 cup (60 ml) olive oil
1 fennel bulb, cut into 6 wedges, fronds reserved for serving
1 large onion, chopped
1 large carrot, diced
6 garlic cloves, chopped
2 tbsp unbleached all-purpose flour
3/4 cup (180 ml) light blonde ale
1 1/2 cups (375 ml) chicken broth
1 orange, zest finely grated and juiced
1 lemon, zest finely grated and juiced
3 thyme sprigs
1/4 cup (10 g) flat-leaf parsely leaves, finely chopped
2 cups (500 ml) chicken broth
2 cups (500 ml) milk
1 cup (160 g) quick-cooking polenta
1 cup (100 g) firm ripened cheese, grated (such as Louis d’Or or Parmed’Or)
3 tbsp butter