All recipes

This recipe is intermediate

Pork Osso Buco with Aged Gouda Corn Purée & Popcorn

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


Osso buco

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.

Aged gouda corn purée

  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. Assaisonner au goût. Dans chaque assiette, disposer une tranche d’osso buco arrosée de jus de cuisson, un trait de purée de maïs et quelques popcorns.

Nutritional value (per serving)

  • 1282 calories
  • 71 g of protein
  • 68 g of fat
  • 71 g of carbohydrates
  • 13 g of fibre
  • 36 g of sugar
  • 2160 mg of sodium
Back to top