How to make
Rub the bone-in pieces of meat generously with black pepper, nutmeg, brown sugar and a little salt. Place them in a bowl along with the bay leaf and grated orange peel and pour the two kinds of wine and the orange juice over them. Leave them like that for 30 minutes to 1 hour.
During this time, prepare the vegetables - grind the onion, carrot and pepper into a lumpy mixture and peel and grate the tomatoes. If you want, you can also cut them into pieces and after the dish is ready, blend them.
Heat the olive oil on medium to high heat and fry the vegetables for 4 minutes with a little salt. Add the tomatoes and after two minutes - the pieces, which have already been in the Osso Buco. Fry briefly on each side and pour the marinade. Wait for the alcohol to evaporate for 2-3 minutes and pour the broth.
Reduce heat and boil on low for about 1 hour and 30 minutes, under a lid. Keep an eye on it from time to time, by adding more broth or water in case it evaporates. You can add more of the spices - black pepper and nutmeg.
Wash the new potatoes well and peel them if you like. Put them in the boiling dish, add another two or three pinches of salt and the flour dissolved in a little cold water. Boil for another 20 minutes, or until the potatoes and meat are completely soft and tender.
Serve this delicious and aromatic dish warm, sprinkled with fresh parsley (optional).
The Pork Osso Buco is in no way inferior to veal, which is typical of the Italian cuisine. It is very important to cook this dish on a really low heat to make it tender, so patience is required.
Also, do not compromise to add any wine in the dish, but use aromatic, dense and quality wine, so that a perfect result is obtained.
Enjoy your meal!
