How to Make Pork Osso Buco - A Step-by-Step Guide

Osso Buco is a classic Italian dish that translates to "bone with a hole" in English, referring to the marrow-filled bone at the center of the dish. Traditionally made with veal shanks, this recipe puts a twist on the traditional dish by using pork shanks instead. The result is a rich and hearty dish that is perfect for a cozy night in or a special dinner with friends and family.

Using pork shanks in this recipe adds a depth of flavor that is unique to this dish. The pork shanks are s...

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Ingredients

  • 6 thick-cut pork shank sections, 2 to 3 inches thick
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 1 teaspoon kosher salt
  • ¼ cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup white wine
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ⅛ teaspoon ground cloves
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon freshly grated lemon zest

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 20 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 6

  • Season pork shank with salt and pepper.
  • Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
  • Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
  • Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.
  • Nutrition

    262 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 82mg
    • Sodium: 1384mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 30g
    • Vitamin C: 7mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 298mg