Pork Osso Buco with Creole Baked Beans

Yield: 4 servings

White wine, 1 1/2 cups
Bourbon, 1/2 cup
Molasses, 1/4 cup
Cider vinegar, divided use, 1/4 cup plus to taste
Bay leaves, divided use, 5
Garlic cloves, crushed, 8
Rosemary sprigs, 8
Thyme sprigs, 12
Crushed red pepper flakes, divided use, 2 1/2 tsp.
Pork shanks, 6
Salt and pepper, to taste
Olive oil, divided use, 1/2 cup + 2 Tbsp.
Chicken stock, as needed
Andouille sausage, diced, 8 oz.
Onion, diced, 1 cup
Celery stalks, diced, 2
Red bell pepper, small dice, 1
Green bell pepper, small dice, 1
Garlic, minced, 1/4 cup
Creole spice blend (recipe follows), 1 Tbsp.
Dark brown sugar, 3 Tbsp.
Dry mustard, 1 Tbsp.
Tomato, seeded and chopped, 1
Ham hock, 1
Small red beans, soaked overnight, 1 lb.
Oregano, chopped, 2 Tbsp.
Parsley, chopped, 1/2 cup
Mustard greens, cooked, 2 cups
Corn relish, 1/4 cup
Rice, cooked, 2 cups


  1. Mix together wine, bourbon, molasses, 1/4 cup vinegar, 4 bay leaves, crushed garlic, rosemary, thyme and 11/2 tsp. red pepper flakes. Add pork; marinate 24 hours.
  2. Remove pork; reserve marinade. Wipe excess marinade from pork; season pork with salt and pepper. Sear in skillet heated with 1/4 cup olive oil. Transfer meat to roasting pan; pour reserved marinade on top with enough stock to cover by 11/2 in. Cover and braise in 300F oven 2 hours or until meat is fall-off-the-bone tender. Remove pork; set aside. Strain braising liquid, skim fat, reduce by half and season.
  3. Sauté sausage in 1/4 cup olive oil. Add onion, celery and peppers until soft. Add minced garlic, remaining bay leaf and red pepper flakes, and Creole mix. Cook 2 minutes; add sugar, mustard, tomatoes, ham hock, drained beans and chicken stock to cover by 11/2 in. Bake in 300 F oven 11/2 hours. Remove meat from ham hock, chop and add to beans. Season to taste and add oregano, parsley and vinegar to balance flavors just before serving.
  4. Transfer portion of beans to shallow bowl; top with pork shank. Garnish with mustard greens, corn relish and cooked rice tossed with 2 Tbsp. olive oil and salt and pepper to taste. Spoon sauce around pork.

Creole Spice Blend

Grind together 1 tsp. each fennel seeds, coriander seeds, annatto seeds, paprika, dried oregano and whole black peppercorns with 1/2 tsp. cayenne pepper.