Braised Pork Osso Bucco
Can't find veal shanks? Try using pork instead! This slow braised pork osso bucco recipe is exactly what a pork shank needs and you'll still get those traditional osso buco flavors.
- 4 – 6 pork shanks
- Salt & pepper
- 1 medium onion, chopped (about 1 cup)
- 2 celery stalks, chopped (about ½ cup)
- 2 carrots, chopped (about ½ cup)
- 2 tablespoons tomato paste
- 1 cup white wine
- 1½ cups chicken broth
- 2 sprigs each: fresh rosemary and thyme
- 1 bay leaf
- Zest from 1 lemon, for garnish
- ¼ cup chopped fresh parsley, for garnish
- Season the shanks with salt & pepper. Brown the shanks until golden and crispy. Remove from pan.
- Add olive oil, onion, celery, carrots and a pinch of salt. Sauté stirring occasionally, until onions are translucent and vegetables have softened – about 5 minutes.
- Add wine and tomato paste, deglazing the pan. Add the chicken broth and return the pork shanks to the pan.
- Cover and bring to a low boil, then immediately reduce the heat to love and simmer for 3 – 3.5 hours. Remove lid for the final 20 – 30 minutes to thicken the sauce.
- Discard the bay leaf and herb stems, and garnish with lemon zest and fresh parsley before serving.
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