Braised Pork Osso Bucco

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
  1. Season the shanks with salt & pepper. Brown the shanks until golden and crispy. Remove from pan.
  2. 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.
  3. Add wine and tomato paste, deglazing the pan. Add the chicken broth and return the pork shanks to the pan.
  4. 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.
  5. Discard the bay leaf and herb stems, and garnish with lemon zest and fresh parsley before serving.

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