The cozy environment at Silver Star Cafe, and of course the delicious food, always has us coming back for more. Chef Dave Bible is the heart of their kitchen, creating award-winning roots cuisine. There are a plethora of items we can’t get enough of, but one of our favorites is their fall-off-the-bone pork osso bucco. If you want to make this tasty meal at home, check out the recipe below, and if you haven’t made a stop into Silver Star Cafe, you should.
Featured: Dinner Menu Pork Osso Bucco (GF) $27
Niman Ranch pork shank, fresh tomatillo salsa, coconut creamed corn, Queso Fresco, pork jus
Served Saturdays and Sundays 9 a.m. to 3 p.m. Breakfast and lunch items served from 9 a.m. to 2 p.m., lunch items only served from 2-3 p.m.
Served Monday through Friday 11 a.m. to 3 p.m.
Served Sunday through Wednesday 5:30 to 9:00 p.m., Thursday through Saturday 5:30 to 10:00 p.m. Live acoustic music dinner shows Thursday, Friday and Saturday nights.
- 1 pork shank per person
- Chicken stock (to cover)
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 3 bay leaves
- 2 poblano chiles, chopped
- 3 limes, halved
- Chopped fresh cilantro, for garnish
- Crumbled queso fresco, for garnish
- Pork shank rub
- 1 cup coriander seed
- ½ cup cumin seed
- ¼ cup black peppercorns, whole
- ½ teaspoon red chile flake
- ½ teaspoon cinnamon powder
- 1½ teaspoons garlic powder
- 1½ tablespoons onion powder
- 1½ tablespoons oregano, dry
- ¾ cup kosher salt
- ¼ cup brown sugar
- Creamed corn
- 2 tablespoons grapeseed oil
- 6 fresh corn cobs (scrape cobs with the back of a knife and add the milk to the kernels or 2 quarts frozen corn)
- 1½ cups yellow onion, finely chopped
- 2½ teaspoons fresh garlic, finely chopped
- 1 teaspoon black pepper (table grind)
- ½ teaspoon turmeric
- 3 (14-ounce) cans coconut milk
- Fresh tomatillo salsa
- 3 cups tomatillos, small dice
- 2 jalapeños, minced
- 1 shallot, minced
- 1 teaspoon fresh garlic, minced
- ½ cup fresh cilantro, chopped
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- Salt and pepper
- Heat oven to 325 F. For rub, toast coriander, cumin and peppercorns until aromatic, then cool. Once cooled, grind in a spice grinder, and then combine with red chile flakes, cinnamon powder, garlic powder, onion powder, oregano, kosher salt and brown sugar.
- Tie the pork shanks individually with a piece of twine to hold them together during cooking. Rub the pork generously with spice cure. Let marinate overnight in refrigerator.
- In a heavy pan, add grapeseed or vegetable oil and brown the pork shanks over medium heat. Once browned, transfer pork to a large roasting pan and add chicken stock, carrot, celery, onion, bay leaf, poblano chiles and a few halved limes. Cover tightly, and braise in a 325 F oven for four hours. Allow to cool in braising liquid.
- For creamed corn, in a large pan, heat a small amount of grapeseed oil on high heat until near smoking. Add corn, and cook until slightly brown. Add onion, garlic, pepper, turmeric and coconut milk, and simmer until corn and onions are tender. Slightly puree half the corn mixture in a food processor, then mix back in. Season with salt and pepper.
- For tomatillo salsa, combine tomatillos, minced jalapeños, shallot, garlic, cilantro, honey, kosher salt and lime juice. Season with salt and pepper to taste.
- For pork shanks, preheat oven to 500 F. Discard any fat from the top of the cooled pork shank braising liquid. Remove the pork from the cooled liquid, strain the liquid and cook to reduce by half. Place the shanks in a pan with about a half inch of the reduced braising liquid. Place the pan in the oven for about 10 minutes, or until the liquid is a thick jus.
- To serve, spoon the creamed corn into a wide bowl for each portion. Place the pork on the creamed corn, ladle reduced jus on top, and finish with fresh tomatillo salsa, chopped cilantro and crumbled queso fresco.