PORK SHANK OSSO BUCCO SERVED WITH GARLIC CAULIFLOWER MASH

SERVES 4 PREPARATION: 10-15 MIN COOKING: 2 HOURS 15 MIN OSSO BUCCO

60ml (4T) vegetable oil

4 pork shanks (about 500g each) 3 carrots, diced

3 Granny Smith apples, peeled, cored and diced

2 stalks of celery, diced 1 large onion, diced salt and pepper

45ml (3T) tomato paste 5 garlic cloves, crushed 500ml (2c) dry white wine 1 chicken stock pot

250ml (1c) warm water 4 sprigs of thyme

3 bay leaves 10ml (2t) smoked paprika

GARLIC CAULIFLOWER MASH

500ml (2c) water, plus more as needed

1 chicken stock pot

4 cloves garlic, peeled

1 large head cauliflower, broken into florets salt and pepper

30ml (2T) butter parsley, chopped (optional)

TO SERVE

7,5ml (½T) olive oil cooked asparagus

1 Pork osso bucco In a large pan drizzle 45ml (3T) of the oil and brown the pork shanks. Once brown on all the sides put the shanks in a deep roasting pan and return the other pan to the heat.

2 Add the remaining 15ml (1T) of oil to the pan, then add the carrots, apples, celery and onions. Season with salt and pepper and stir-fry until the vegetables are slightly soft and browned.

3 Add the tomato paste and garlic and stir-fry until fragrant.

4 Add the wine to deglaze, scraping all the bits off the bottom of the pan.

5 Put the veggies and any accumulated juices over the shanks. Dissolve the stock pot in the warm water and add to the roasting pan. Add the thyme and bay leaves, and sprinkle the paprika over. Bring to the boil, turn down the heat and simmer for 10 minutes.

6 Cover and transfer to the oven and cook until the shanks are tender, about 2 hours.

7 If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5-10 minutes. Add more salt and pepper if necessary.

8 Cauliflower mash In a large pot, combine the water, stockpot, garlic and cauliflower, adding extra water until the cauliflower is completely covered.

9 Bring to the boil and then simmer for 15-20 minutes until the cauliflower is well cooked. Drain.

10 Using a stick blender, mash the cauliflower to the desired consistency. Don’t overmix or you’ll end up with cauliflower purée. You can also use a potato masher. Season the cauliflower with salt and pepper, add the butter and parsley and blend it in. 11 To serve Spoon cauliflower mash onto a plate and drizzle the olive oil over. Top with osso bucco and serve with the asparagus.