Pork Osso Buco
Indulge in the rich, savory flavors of Pork Osso Buco, a show-stopping Italian-inspired dish made with tender, fall-off-the-bone pork shanks braised to perfection. This recipe combines the rustic goodness of a mirepoix (onions, carrots, and celery) with the depth of dry white wine, crushed tomatoes, and aromatic herbs like thyme and bay leaf, creating a luscious sauce that pairs beautifully with creamy risotto, buttery mashed potatoes, or crusty bread. Gilded with a vibrant garnish of fresh parsley and lemon zest, this hearty, slow-cooked masterpiece is ideal for cozy family dinners or elegant entertaining. With its melt-in-your-mouth texture and bold, comforting flavors, this Pork Osso Buco will transport your taste buds straight to a warm Italian kitchen.
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Recipe Information
Ingredients
- 4 pieces pork shanks
- 0.5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cups dry white wine
- 1 cups crushed tomatoes
- 2 cups chicken or beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest, finely grated
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork shanks dry with paper towels and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge the shanks lightly in flour, shaking off any excess.
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the shanks on all sides until golden, about 8-10 minutes. Remove them and set aside.
In the same pot, add the onion, carrot, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Mix in the crushed tomatoes, chicken or beef stock, bay leaf, and thyme sprigs. Bring the mixture to a slow simmer.
Return the pork shanks to the pot, submerging them in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise the shanks in the oven for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the bay leaf and thyme sprigs.
Sprinkle the shanks with fresh parsley and lemon zest before serving.
Serve hot with risotto, mashed potatoes, or crusty bread alongside the braising liquid as a sauce.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 30.0 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3840 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
