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Pork Osso Buco with Aged Gouda Corn Purée & Popcorn

5 hours 30 minutes Cook time 15 minutes Prep time 4 servings


Osso buco

Ingredients for the aged gouda corn purée


On the stove

  1. In a heated skillet, brown meat and bacon in canola oil.
  2. Add onion and lightly brown.
  3. Add remaining vegetables, herbs, zest and juice of the lemon and orange, and capers and cook for 5 minutes over medium heat.
  4. Deglaze with white wine and reduce to dry.
  5. Stir in broth and stock and cook covered for 5 hours over low heat.
  6. Season to taste. Place a slice of osso buco on each plate, drizzle with cooking juices and arrange corn purée in a decorative line. Top with a few pieces of popcorn.

Aged gouda corn purée preparation

  1. In a heated skillet, sweat shallot and garlic in canola oil. Add corn kernels and cook for 5 minutes.
  2. Add white wine and reduce by half.
  3. Add broth and saffron and cook for 20 minutes.
  4. Once broth is reduced, turn off heat and purée using a hand blender.
  5. Stir in cream, butter and gouda.
  6. Season to taste.

Nutritional value (per serving)

  • 1282 calories
  • 71 g proteins
  • 68 g fat
  • 71 g carbohydrates
  • 13 g fibre
  • 36 g sugar
  • 2160 mg sodium
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