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Pork Osso Buco Recipe

Pork Osso Buco

iamwinfred
This pork osso buco recipe turns humble pork shanks into fork-tender meat that sits in a rich tomato and white wine sauce. Classic osso buco is made with veal, but pork shanks are easier to find and much easier on the budget, and they braise beautifully. 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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 560 kcal

Equipment

  • 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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 560kcalCarbohydrates: 22gProtein: 46gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 150mgSodium: 780mgPotassium: 900mgFiber: 4gSugar: 9gVitamin A: 80IUVitamin C: 30mgCalcium: 8mgIron: 20mg
Keyword braised pork shanks, italian braised pork, osso buco recipe, pork osso buco, pork shank recipe
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