This pork osso buco recipe turns humble pork shanks into fork-tender meat that sits in a rich tomato and white wine sauce.
It is the kind of dinner that makes your whole house smell incredible for hours.
Classic osso buco is made with veal, but pork shanks are easier to find and much easier on the budget, and they braise beautifully.
They are meatier and more flavorful, which means the sauce ends up even richer, and it reminds me of the comfort I get from my smothered pork chops on a busy weeknight.
Once you taste the meat falling off the bone, topped with a bright lemon and parsley gremolata, you will understand why this Italian favorite has lasted for generations.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 4 servings |
| Difficulty Level | Medium |
Why You’ll Love This Pork Osso Buco Recipe
This dish feels fancy enough for a special dinner, but the method is honest, simple home cooking.
Most of the time is hands-off, so the oven does the hard work while you relax.
- Fall-apart tender: A slow braise breaks down the tough connective tissue in the shanks until the meat is silky and juicy.
- Deep, savory sauce: Tomatoes, white wine, and slowly cooked vegetables build a sauce you will want to spoon over everything.
- Budget friendly: Pork shanks cost far less than veal, so you get a restaurant-style meal without the restaurant price.
- Great for entertaining: It tastes even better when made ahead, which takes the pressure off when guests are coming.
- Bright finish: The fresh gremolata cuts through the richness and makes every bite taste lively.
Another favorite: Braised Short Ribs Recipe
Ingredients
The ingredient list is short and made up of things you can find at most grocery stores.
If you ever want a homemade tomato base for other dinners, my Italian marinara sauce uses many of the same pantry staples.
- 4 bone-in pork shanks (about 1 to 1 1/4 pounds each)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour, for dredging
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste (optional, but it adds wonderful depth)
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (14.5-ounce) can San Marzano diced tomatoes, with their juices
- 1 1/2 cups low sodium chicken broth
- 4 sprigs fresh thyme, for the bouquet garni
- 2 bay leaves, for the bouquet garni
- 6 fresh parsley stems, for the bouquet garni
- 1/4 cup finely chopped fresh parsley leaves, for the gremolata
- Zest of 1 lemon, for the gremolata
- 1 small garlic clove, very finely minced, for the gremolata
Kitchen Equipment Needed
A heavy pot with a tight lid is the most important tool here, because it holds steady heat during the long braise.
Everything else on the list is simple and probably already in your kitchen.
- Large Dutch oven with a tight fitting lid (5 to 7 quarts)
- Instant read thermometer
- Kitchen twine for tying the bouquet garni
- Microplane zester for the lemon zest
- Tongs and a wooden spoon
- Paper towels and a shallow dish for dredging
- Sharp chef’s knife and cutting board
Read Also: Red Wine Braised Beef Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of braising in my own kitchen.
The same heavy pot also makes my lamb ragu taste incredible, so it earns its spot on the stove.
1. Le Creuset Enameled Cast Iron Dutch Oven
I reach for this pot every time I braise, because it holds even heat and keeps the sauce from scorching on the bottom.
The tight lid traps moisture, which is exactly what tough shanks need to turn tender. It is an investment, but it will last for decades.
2. ThermoWorks Thermapen Instant Read Thermometer
Cooking times are a guide, but temperature tells you the truth.
A fast, accurate thermometer lets you confirm the pork has reached that tender, collagen-melted stage without guessing.
It also saves you from serving meat that needs another half hour.
3. Cento San Marzano Style Whole Peeled Tomatoes
Tomatoes are the backbone of this sauce, so quality really shows.
San Marzano style tomatoes are naturally sweet and low in acidity, which gives you a smooth, balanced sauce. I crush them by hand if I want a more rustic texture.
4. Bob’s Red Mill Polenta Corn Grits
Creamy polenta is my favorite bed for this dish, because it soaks up the sauce like nothing else.
This one cooks into a smooth, golden base and has a wonderful corn flavor.
Stir in butter and Parmesan at the end, and you have a side worth fighting over.
Read on for the full recipe, and remember that every link above is just a suggestion, not a requirement.
Step-by-Step Instructions: How to Make Pork Osso Buco
1. Prep and Season the Pork Shanks
- Preheat your oven to 325°F (160°C) and place the oven rack in the lower third of the oven so the Dutch oven fits comfortably.
- Remove the pork shanks from the refrigerator and let them sit on the counter for 20 minutes so they cook more evenly.
- Pat the shanks completely dry with paper towels, because dry meat browns better than wet meat.
- Season all sides of each shank with the kosher salt and black pepper, pressing the seasoning gently into the meat.
- Spread the flour in a shallow dish and dredge each shank on all sides, then shake off the excess so you only have a thin coating.
2. Sear the Shanks Until Deeply Golden
- Heat 2 tablespoons of the olive oil in the Dutch oven over medium-high heat until it shimmers.
- Add two shanks to the pot, leaving space between them, so they sear instead of steam.
- Cook for 4 to 5 minutes per side, turning with tongs, until every surface is a deep golden brown.
- Transfer the browned shanks to a large plate and repeat with the remaining two shanks.
- Lower the heat to medium and carefully pour off any excess burnt oil, but leave the browned bits stuck to the bottom of the pot, since they hold tons of flavor.
3. Cook the Vegetables and Build the Flavor Base
- Add the remaining 1 tablespoon of olive oil and the butter to the same pot and let the butter melt.
- Stir in the diced onion, carrots, and celery, and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
- Add the minced garlic and cook for 30 seconds, just until fragrant, so it does not turn bitter.
- Stir in the tomato paste and anchovy paste, and cook for 2 minutes until the paste darkens slightly and coats the vegetables.
4. Deglaze With White Wine
- Pour in the white wine while the pot is still over medium heat.
- Use a wooden spoon to scrape up all the browned bits from the bottom of the pot, since this is where the depth of the sauce comes from.
- Let the wine simmer for 4 to 5 minutes, until it has reduced by about half and the sharp alcohol smell has softened.
5. Add the Tomatoes, Broth, and Herbs
- Pour in the San Marzano diced tomatoes with all of their juices, followed by the chicken broth.
- Use kitchen twine to tie the thyme sprigs, bay leaves, and parsley stems into a small bundle, which is your bouquet garni.
- Tuck the bouquet garni into the sauce, then bring everything to a gentle simmer.
- Return the seared shanks to the pot along with any juices that collected on the plate, nestling them into the sauce so they are about two thirds submerged.
6. Braise in the Oven Until Tender
- Cover the Dutch oven with its tight lid and slide it into the preheated oven.
- Braise for 2 to 2 1/2 hours, turning the shanks over once at the halfway point so they cook evenly.
- Check for doneness by piercing the meat with a fork, which should slide in with almost no resistance.
- Confirm with an instant read thermometer, aiming for an internal temperature between 195°F and 205°F (90°C to 96°C), when the connective tissue has fully melted.
- If the meat is still firm, return the pot to the oven and check again in 20 minutes.
7. Make the Gremolata
- While the pork finishes braising, combine the chopped parsley leaves, lemon zest, and the small minced garlic clove in a small bowl.
- Stir with a fork until evenly mixed, then cover and set aside at room temperature.
- Do not add the gremolata to the pot, since it should stay fresh and bright as a finishing topping.
8. Reduce the Sauce and Serve
- Carefully transfer the shanks to a warm platter and tent them loosely with foil, because the meat is delicate and may fall apart.
- Discard the bouquet garni, then skim off any extra fat floating on the surface of the sauce.
- Place the pot over medium heat and simmer the sauce for 8 to 10 minutes, until it thickens enough to coat the back of a spoon.
- Taste the sauce and add a pinch more salt if needed.
- Spoon the sauce over the shanks and sprinkle each one generously with the fresh gremolata before serving.
You might also enjoy: Chicken Cacciatore Recipe
Tips for The Best Pork Osso Buco
A few small habits make a big difference with any braise, and they are easy to follow.
The low and slow rule applies to my beef and Guinness stew too.
- Dry the meat well: Moisture on the surface stops browning, so pat every shank dry before seasoning.
- Do not rush the sear: A deep brown crust is the foundation of the sauce, so be patient and work in batches.
- Keep the oven low: A steady 325°F keeps the liquid at a gentle simmer, which gives you tender meat instead of stringy meat.
- Skim the fat: A fat separator makes it easy to remove extra grease for a cleaner, silkier sauce.
- Save the gremolata for last: Adding it at the table keeps the flavors fresh and lively.
- Make it a day ahead: The flavors deepen overnight, and reheating gently is easy.
Serving Suggestions
This dish is rich and saucy, so it needs a soft, starchy base to catch every drop.
Pair it with something creamy and finish with a fresh green side to balance the plate.
- Creamy polenta stirred with butter and a little grated Parmigiano-Reggiano
- Buttery mashed potatoes or soft egg noodles
- Simple sauteed green beans or roasted broccolini with lemon
- Crusty bread for mopping up the sauce
- A glass of the same dry white wine you used in the pot, or a light red such as Chianti
For a classic comfort side, try: Creamy Mashed Potatoes
Variations of Pork Osso Buco
Once you know the base method, it is easy to adjust the flavors to match your mood or your pantry.
If you love pork paired with a touch of sweetness, my apple cider glazed pork loin shows how well that combination works.
- Slow cooker version: Sear the shanks and build the sauce on the stove, then transfer everything to a slow cooker and cook on low for 8 hours.
- Red wine version: Swap the white wine for a dry red for a darker, heartier sauce.
- Mushroom boost: Add 8 ounces of sliced cremini mushrooms with the onions for an earthy, meaty flavor.
- Extra herbs: Add a sprig of rosemary or a few sage leaves to the bouquet garni.
- Veal shanks: Use veal for the traditional version, and reduce the braising time to about 2 hours.
- Gluten free: Skip the flour dredge, or use a gluten free flour blend.
Storage and Reheating
Leftovers keep well, and many people say this dish tastes even better the next day.
Let everything cool completely before you store it so the sauce stays fresh.
- Refrigerator: Store the pork and sauce together in airtight glass containers for up to 4 days.
- Freezer: Freeze in freezer safe containers, with plenty of sauce covering the meat, for up to 3 months.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm gently in a covered pot over low heat with a splash of broth, for about 15 minutes.
- Oven reheating: Cover with foil and heat at 300°F for 20 to 25 minutes, until hot all the way through.
- Gremolata: Make a fresh batch when reheating, since it does not store well.
Read Also: Pulled Pork Casserole
Nutritional Facts
These values are approximate and are based on one shank with a generous serving of sauce, without any sides.
They will vary depending on the exact size of your shanks and the brands you use, so treat them as a helpful estimate and balance the plate with a fresh arugula salad.
- Calories: about 560
- Protein: about 46 g
- Total fat: about 28 g
- Carbohydrates: about 22 g
- Fiber: about 4 g
- Sodium: about 780 mg
Health Benefits of Key Ingredients
This is a hearty dish, but it is built on real ingredients that offer plenty of nutrition.
Each part of the pot brings something useful to the table.
- Pork shanks: A good source of protein, along with B vitamins such as thiamin and B12, and minerals like zinc and selenium.
- Tomatoes: Rich in lycopene, an antioxidant that becomes easier to absorb when tomatoes are cooked.
- Carrots and celery: Add fiber, vitamin A, and potassium to the sauce.
- Garlic and onion: Provide natural compounds that give the sauce its savory character.
- Parsley and lemon: Bring vitamin C and a fresh flavor that lets you use less salt.
- Olive oil: Supplies monounsaturated fats that are a staple of Mediterranean cooking.
Another veggie-forward pick: Garlic Parmesan Roasted Carrots Recipe
FAQs About Pork Osso Buco
1. What cut of pork is used for pork osso buco?
Bone-in pork shanks are the best choice, since they have plenty of connective tissue and marrow that melt into the sauce.
Ask your butcher for meaty shanks of similar size so they cook at the same rate.
2. Can I use veal shanks instead of pork?
Yes, veal shanks are the traditional choice and work well with the same method.
Veal cooks a little faster, so start checking for tenderness at about 2 hours.
3. Can I make pork osso buco in a slow cooker or Instant Pot?
Absolutely, and both methods work well once you sear the shanks and build the sauce on the stove first.
Cook on low in a slow cooker for about 8 hours, or pressure cook for about 45 minutes with a natural release.
4. How do I know when the pork is done?
The meat should be so tender that a fork slides in easily and the meat starts to pull away from the bone.
An internal temperature of 195°F to 205°F is a reliable sign that the connective tissue has melted.
5. What should I serve with pork osso buco?
Creamy polenta, mashed potatoes, and buttery egg noodles are all wonderful because they soak up the sauce.
Creamy mushroom risotto is another lovely base if you want to stay close to the Italian tradition.
Pork Osso Buco
Ingredients
- 4 bone-in pork shanks about 1 to 1 1/4 pounds each, 1.8 to 2.3 kg total
- 1 1/2 teaspoons kosher salt 9g
- 1/2 teaspoon freshly ground black pepper 1g
- 1/3 cup all-purpose flour 40g, for dredging
- 3 tablespoons olive oil 45ml, divided
- 1 tablespoon unsalted butter 14g
- 1 large yellow onion finely diced, about 1 cup or 150g
- 2 medium carrots finely diced, about 1 cup or 130g
- 2 stalks celery finely diced, about 1 cup or 100g
- 4 cloves garlic minced
- 2 tablespoons tomato paste 30g
- 1 teaspoon anchovy paste optional, but it adds wonderful depth, 5g
- 1 cup dry white wine 240ml, such as Pinot Grigio or Sauvignon Blanc
- 1 14.5-ounce can San Marzano diced tomatoes 411g, with their juices
- 1 1/2 cups low sodium chicken broth 360ml
- 4 sprigs fresh thyme for the bouquet garni
- 2 bay leaves for the bouquet garni
- 6 fresh parsley stems for the bouquet garni
- 1/4 cup fresh parsley leaves finely chopped, for the gremolata, 15g
- 1 lemon zest of 1 lemon, for the gremolata
- 1 small clove garlic very finely minced, for the gremolata
Equipment
- Large Dutch oven with a tight fitting lid 5 to 7 quarts
- Kitchen twine for tying the bouquet garni
- Microplane zester for the lemon zest
- Tongs and a wooden spoon
- Paper towels and a shallow dish for dredging
- Sharp chef’s knife and cutting board
Method
- Preheat oven to 325°F (160°C) and place rack in the lower third. Pat pork shanks completely dry, season all sides with salt and pepper, and dredge in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear shanks in batches for 4 to 5 minutes per side until deep golden brown. Transfer to a plate and pour off excess burnt oil, leaving browned bits.
- Add remaining olive oil and butter to the pot. Cook onion, carrots, and celery for 8 to 10 minutes until soft and golden. Add garlic and cook 30 seconds, then stir in tomato paste and anchovy paste and cook 2 minutes.
- Pour in white wine and scrape up all browned bits with a wooden spoon. Simmer for 4 to 5 minutes until reduced by half and the alcohol smell has softened.
- Add diced tomatoes with juices and chicken broth. Tie thyme, bay leaves, and parsley stems into a bouquet garni and tuck into the sauce. Bring to a gentle simmer, then return shanks to the pot, nestling them two thirds submerged.
- Cover and braise in the oven for 2 to 2 1/2 hours, turning shanks once halfway. Meat is done when a fork slides in with almost no resistance and internal temperature reaches 195°F to 205°F (90°C to 96°C).
- Combine chopped parsley, lemon zest, and minced garlic in a small bowl. Stir until evenly mixed, cover, and set aside at room temperature.
- Transfer shanks to a warm platter and tent with foil. Discard bouquet garni, skim fat from sauce, and simmer over medium heat for 8 to 10 minutes until thickened. Spoon sauce over shanks and top generously with gremolata.
Nutrition
Notes
- Dry the meat well: Moisture on the surface stops browning, so pat every shank dry before seasoning.
- Do not rush the sear: A deep brown crust is the foundation of the sauce, so be patient and work in batches.
- Keep the oven low: A steady 325°F keeps the liquid at a gentle simmer, which gives you tender meat instead of stringy meat.
- Skim the fat: A fat separator makes it easy to remove extra grease for a cleaner, silkier sauce.
- Save the gremolata for last: Adding it at the table keeps the flavors fresh and lively.
- Make it a day ahead: The flavors deepen overnight, and reheating gently is easy.
- Slow cooker version: Sear the shanks and build the sauce on the stove, then transfer everything to a slow cooker and cook on low for 8 hours.
- Storage: Store pork and sauce together in airtight glass containers for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a covered pot over low heat with a splash of broth for about 15 minutes, or cover with foil and heat at 300°F for 20 to 25 minutes.
- Gremolata: Make a fresh batch when reheating, since it does not store well.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pork osso buco recipe proves that a humble cut can become something truly special with a little time and patience.
The tender meat, the silky tomato sauce, and the zesty gremolata make every bite feel like a celebration.
I hope you give this pork osso buco a try on your next slow weekend, and that it becomes a new favorite at your table.
If you make it, leave a comment below to tell me how it turned out, and share it with a friend who loves cozy dinners.
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- Maple Mustard Pork Tenderloin
- Herb Roasted Leg Of Lamb
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- Chicken Piccata Recipe
