No photo, I'm afraid - when I post an invention of my own, it's because it has turned out particularly well, with the result that there is nothing left to photograph

I'd never seen pork osso bucco, and bought it on impulse, then this mornig decided how to prepare it:

Season the pork joints and brown in hot oil on both sides. In the same oil, brown a chopped clove of garlic and an onion, add a tbsp. flour, brown for a minute or two and add a slosh of sherry or mirin (rice wine). Add sufficient stock to half cover the pork, bring to the boil, then simmer gently for 2 1/2 to 3 hours. When the meat is cooked, remove it to the serving dish andd keep warm. Mix a teasp. of made mustard with a yolk of egg, and add a little of the cooking juices. Reduce the remaining sauce over high heat for 5 min., remove from the heat and whisk in the egg and mustard mixture. Pour over the meat and serve at once - I used creamed potatoes as an accompaniment.

Login or register to make a comment

by Kye

My little grey cells are actively trying to imagine this dishsounds yummy.

Next time shout:  'stop-photo' thats what i do anyway

by Stella Heath

Unfortunately, my photo-posting system is so long-winded, I might easily have forgotten how I made the dish by the time it's finished.