Pomegranate Marinated Pork Osso Bucco with Gremolata

Featured by Chateau Julien Winery in the Gold Wine Club.

Ingredients

8 Pork Osso Bucco (12-14 Ounces)
½ Cup Olive Oil
2 Large Onions, peeled and chopped
3 Large Carrots, peeled and chopped
3 Celery Stalks, chopped
1 Can Diced Tomatoes in Puree
1 14 Ounce bottle of Pomegranate Molasses (or sub 24 Ounces pure Pomegranate juice)
2 Cups Red Wine
4 Cups Brown Beef Stock or Chicken Stock
3 Bay Leaves
1 Tablespoon Herbs de Provence
6 Whole Garlic Cloves, peeled
6 Springs Fresh Thyme
Salt and Pepper

Gremolata:
6 Cloves Garlic, chopped
Small Bunch Parsley, chopped
Zest of 1 Orange, chopped
Zest of 2 Lemons

Instructions

Preheat oven to 375 degrees Fahrenheit. Salt and Pepper Pork. In a large dutch oven, heat olive oil until smoking. Add the pork shanks and brown all over, remove shanks. Add vegetables to oil and sauté until onions start to brown. Add the rest of the herbs and stir. Add red wine and pomegranate molasses. Add stock, bring to a boil, and cover. Place in oven for approximately 2 ½ hours. Check to make sure meat is done (a knife should easily go through to the bone). Take shanks out of pot and skim the fat off the top of the sauce. Take out Bay Leaves and Thyme Stems and place sauce (in batches) into blender or food processor and puree vegetables. Pour sauce over shanks. Mix all Gremolata ingredients and sprinkle on top of Pork Osso Buccu and sauce.



Recommended Pairings

Rancheria Cellars

2014 Merlot
Special Selection
$22.50 $18.00 x 1

Rocca

2012 Merlot
91 Points
$42.00 $36.00 x 2

Jaqk Cellars

2008 Merlot
93 Points
LAST CALL
$46.00 $24.99 x 1

Lucas & Lewellen

2012 Merlot
90 Points
SALE
$24.00 $13.99 x 3

Jeff Gordon

2005 Merlot
Best Merlot
$60.00 $50.00 x 2

Ahnfeldt

2010 Merlot
Best of Class
$70.00 $60.00 x 2