Berkshire pork shanks make fabulous Osso-Bucco! A hearty and delicious supper party is yours with very little fuss. Braise slowly and serve with risotto Milanese for traditional Italian style, but hearty polenta or buttered egg noodles are also wonderful accompaniments!
These meaty shanks are around 1 1/2 lbs a piece. Every time I serve them people go, “Oh I couldn’t possibly eat all that!” Well, there are almost never leftovers! Berkshire pork .has been at the House of Windsor for generations. One taste and you will understand why. The slow braise preparation be it in your dutch oven, pressure cooker or the sous-vide couldn’t be easier, and the results are divine. Move over beef bourgenoine!
Kurobuta” means “black pig” in Japanese. This heritage breed “pedigree pig” is much slower growing than your supermarket pig which is commercially farmed for quick time to market--NOT flavor. This is certified 100% pure Berkshire. The Kurobuta (or Berkshire) pig is a unique pig which has ancestry from the British Isles and Asia and is being carefully preserved by caring farmers here domestically. The farmers take extraordinary care in assuring these pedigree pigs a healthy and happy environment--of course free of hormones or antibiotics.
These shanks come in a package of six and are frozen. Defrost in refrigerator overnight and then cook them low and slow in the cast iron dutch oven or sous vide. ( or make quick work of it and use the pressure cooker "bone in meat setting")
Low and slow is the key here. All day in the cast iron dutch oven, or an hour in the pressure cooker? Or about 6 hours in the sous-vide. Suit your fancy. The results are meltingly tender. They are excellent served with rissotto for classic Italian style Osso-Bucco or go for buttered egg noodles, polenta, or mashed potatoes for a contemporary twist.