Pork Collar Osso Bucco

Servings: 4
Prep Time: 60 mins.

4 collar butt 3/4-inch thick
1/2 yellow onion (chopped)
3 Roma tomatoes (chopped)
1 tablespoon garlic (minced)
1 cup red wine
2 cups chicken stock
1 ounce flour
2 cups cannellini beans (soaked)
6 cups water
1/2 yellow onion (minced)
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1/4 pound butter
4 stalks leeks

1. In large braising pan, heat oil over medium high heat. Season pork with salt, pepper, and flour and sear on both sides. Remove from pan and add more oil. Saute onions until being to soften add garlic, tomatoes until juices start to run. Add meat back to pan and add wine and stock and simmer with a lid. Place in 300F oven until fork tender.

2. In saucepan, cook onions, tomatoes, and garlic until soft. Add beans and water and simmer until tender. Keep on low heat, add butter, salt and pepper.

3. Thoroughly clean leaks and brush with oil, salt and pepper. Char on broiler until just tender.

Courtesy of the National Pork Board, Des Moines, Iowa.