FOR THE OSSO BUCCO
4 pork shanks (about 500g each)
1 Large onion, diced
4 tbsp Vegetable Oil
3 carrots, diced
3 apples, diced (granny smith)
2 stalks of celery, diced
3 Tbsp tomato paste
5 garlic cloves (crushed)
2 cups dry white wine
3 bay leaves
4 sprigs of Thyme
1 chicken stock pot
2 tsp smoked paprika
1 cup warm water
Salt and Pepper to season
FOR CAULIFLOWER MASH
1 Large head cauliflower
4 cloves garlic (peel removed)
1 chicken Stock pot
2 cups water, plus more as needed
2 tablespoons butter
1/2 tablespoon olive oil
Sea salt and black pepper
Parsley, chopped (optional)
FOR THE PORK OSSO BUCCO
In a large saute pan drizzle part of the oil and sear the and brown the pork shanks.
Once brown on all the sides place the shanks in a a deep roasting pan and return the searing pan to the heat.
Add the remaining tablespoon of oil to the searing pan, then add the carrots, apples, celery and onions, Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second.
Add the wine to deglaze, scraping all the bits off the bottom.
Pour vegetables and any accumulated juices over the shanks, add stock pot, thyme and bay leaves, sprinkle with paprika. Cover and transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate.
If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary.
FOR THE GARLIC CAULIFLOWER MASH
Remove the leaves from the cauliflower, break the cauliflower up into florets or chop up the head into pieces.
In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is well cooked and the liquid has reduced to non.
Using a hand held immersion blender mash the cauliflower to desired consistency. Don't over mix or you will end up with a cauliflower puree. You can also use a potato masher. Season the mashed cauliflower with salt and pepper, to taste. Serve warm.