Pig Wing Osso Bucco

Ingredients

• 2 pounds Pig Wings

• 1 cup flour

• ½ pound melted butter

• 2 Tablespoons olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 1 large onion, diced

• 2 Tablespoon garlic, minced

• 1 Tablespoon thyme

• 1 Tablespoon rosemary

• 1 Bay leaf

• 3 Tablespoon tomato ketchup

• ½ cup white wine

• 2 cups chicken stock

• Salt and pepper along the way

Method

1. In a large stock pot or Dutch oven, heat the butter and oil over medium heat, until the butter is fully melted and hot.

2. Add the flour to a bowl and add a bit of salt and pepper and mix well

3. Dredge the pig wings in the flour and place in the pan with the butter and oil, and brown on all sides, remove from the pan

4. Add the mirepoix of carrots, celery, and onion, and stir well, turn the heat down a bit, add a little salt and pepper, and cook the mirepoix until it is soft, and the onions are translucent stirring the whole time

5. When the mirepoix is sufficiently cooked, add the garlic and stir until fragrant, add the thyme and rosemary and stir well, add the ketchup, and mix well, let simmer for 2 minutes

6. Turn the heat up a bit and let the mixture get nice and hot, do not burn, then pour in the wine and deglaze the pan, scraping up all the bits on the bottom of the pot, turn the heat down and let simmer for about 3 minutes

7. Add the chicken stock and the bay leaf and stir well

8. Add the pig wings back in and stir until incorporated into the dish

9. Cover the pot and simmer for 2 hours

10. After 2 hours, check the pig wings, if the meat falls off the bore, the dish is ready

Serve with mashed potatoes, polenta, or risotto