2 for 1 Glazed Vegetables

 

Pork Osso Buco with Parsley Gremolata

 

• 3 ½/ lb. (4-5) pork shanks
• salt and pepper
• 4 tos. extra virgin olive oil, divided
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped carrot
• 3 garlic cloves, minced
• 1 - 2 cups dry white wine
• 1 or 2 cups of chicken stock
• 128-ounce can puree tomatoes
• 1 tsp. dried thyme
• 2 bay leaves
• 2 tos. tomato paste
• lemon, zested

Preheat oven to 325°F.

Season the pork shanks on both sides with the salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Place the shanks in the pot and sear each side for about 3 -4 minutes, creating a nice crust. Work in two batches because the shanks most likely are not going to fit in the pot all at once for the searing process. Remove the shanks from the pot to a plate. Do not wipe out pot. Lower the heat to medium.

Add the other 2 tablespoons of olive oil to the pot. Add the chopped vegetables to the pot, including the garlic. Sauté for about 6 - 7 minutes, until the vegetables soften. Raise the heat a little and add the white wine and cook for about another 3 minutes. Add a cup of the chicken stock and the tomatoes - if you are using whole tomatoes, just crush them with your hands as you put them in the pot. Add the thyme, bay leaves, tomato paste and lemon zest. 

Cook for a few minutes, stirring, to blend the tomato paste. Return the shanks to the pot and nearly submerge them in the sauce. Cover with a tight-fitting lid, place in the oven and cook for about 2½ hours. If you have too much sauce, reduce by half: simmer on stove until the volume is reduced and thickened.

Spoon some sauce over the shanks and serve the rest on the side. Sprinkle the gremolata over the pork. Serve the pork with polenta or pasta.

BLASTOU (YIÁ-YIA'S CORNBREAD) also known as PLASTOU

 

• 8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1 cup chopped onion
• 1 3/4 cups yellow com meal
• 1 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 eggs
• 1 1/2 cups crumbled feta cheese
• 1 1/2 cup drained, chopped spinach
• 1/2 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Butter a 9x9x2 inch baking pan.
2. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
3. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl.
4. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
5. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix cheese together with spinach, basil, and onion.
6. Pout half of the batter into the pan. Pour filling on top and finish off with rest of the batter.
7. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes.
8. Cool 20 minutes in pan. Cut cornbread into squares.