osso buco pork recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best osso buco pork recipe

Osso buco is a traditional Italian dish that has been a staple in my household for years. I first tried it at a family gathering and was immediately hooked.

The combination of tender pork, rich broth, and aromatic vegetables is simply irresistible. I love how this recipe brings people together – whether it’s a special occasion or just a regular weeknight dinner, osso buco always seems to make everyone happy.

My kids adore the flavors and textures, and it’s become a staple in our household. I’ve experimented with various recipes over the years, but this one remains my favorite – it’s easy to make, packed with nutrients, and always impresses my family and friends.

One of the best things about osso buco is its adaptability – you can serve it as a hearty stew or as part of a larger Italian feast. I’ve even made it for just the two of us on busy weeknights when we need something comforting and satisfying.

The health benefits are undeniable too – pork is an excellent source of protein, while the vegetables add fiber, vitamins, and minerals. This recipe is perfect for anyone looking for a delicious and wholesome meal that’s easy to prepare.

Osso Buco Pork Recipe

4.6 from 1416 votes

This tender pork osso buco is braised in a rich tomato and white wine sauce until the meat falls off the bone. The slow cooking process infuses the pork with deep savory flavors, making it a comforting and elegant main course.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pork

4 pork shanks (about 1 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

For the Braising Liquid

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry white wine
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
2 sprigs fresh rosemary
2 bay leaves

For the Gremolata (optional)

1/4 cup fresh parsley, chopped
1 tablespoon lemon zest
1 clove garlic, minced

👨‍🍳Directions

1Pat the pork shanks dry with paper towels and season them evenly with salt and pepper.
2Dredge each shank in flour, shaking off any excess, until lightly coated on all sides.
3Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4Sear the pork shanks in batches, turning with tongs, until deeply golden brown on all sides, about 4 to 5 minutes per batch.
5Transfer the browned shanks to a plate and set aside.
6Reduce the heat to medium and add the onion, carrots, and celery to the pot.
7Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 to 7 minutes.
8Add the minced garlic and cook for 1 minute more until fragrant.
9Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.
10Let the wine simmer until reduced by half, about 3 to 4 minutes.
11Stir in the diced tomatoes, chicken broth, rosemary sprigs, and bay leaves.
12Return the pork shanks to the pot, nestling them into the liquid so they are mostly submerged.
13Bring the mixture to a gentle simmer over medium heat, then cover the pot with a lid and transfer it to a preheated 325°F oven.
14Braise the pork for 2 to 2.
5 hours, turning the shanks once halfway through, until the meat is very tender and pulls away from the bone easily with a fork.
15The sauce should have thickened slightly and be bubbling gently around the edges.
16Remove the pot from the oven and discard the rosemary sprigs and bay leaves.
17Taste the sauce and adjust seasoning with additional salt and pepper if needed.
18For a smoother sauce, you can skim off any excess fat from the surface.
19If making gremolata, combine the parsley, lemon zest, and minced garlic in a small bowl.
20Serve the osso buco hot, spooning the sauce and vegetables over the pork shanks, and garnish with a sprinkle of gremolata if desired.

🔧Equipment

Large Dutch oven or heavy pot with lid
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 45g

📝Notes

For best results, choose pork shanks with a good meat-to-bone ratio and a layer of fat for moisture. The dish can be prepared a day ahead and reheated gently, which often deepens the flavors.

Watch Video Of How Osso Buco Pork Recipe Works

This osso buco recipe has become a staple in our household due to its ease of preparation, nutritional value, and sheer deliciousness.

It’s perfect for any occasion – whether you’re hosting a large gathering or just need something comforting on a chilly evening.

My family loves how this dish brings everyone together – we enjoy it on special occasions like holidays or birthdays but also have it regularly as part of our weekly meal routine.

❓ Frequently Asked Questions About Osso Buco Pork

Q: What is osso buco?

Osso buco is an Italian dish that originated in Milan. It typically consists of braised veal shanks in white wine, broth, and aromatics. However, this recipe uses pork instead of veal for a more accessible and affordable option.

Q: What does osso buco taste like?

The flavors in osso buco are incredibly rich and complex – you’ll experience the tender pork, the slightly sweet broth, and the depth of spices from the herbs and spices used in the recipe.

Q: How long does it take to prepare osso buco?

This recipe takes around 2 hours to prepare – most of which is spent waiting for the pork to braise in the oven.

Q: Can I use other types of meat instead of pork?

While pork is ideal for this recipe due to its rich flavor profile, you can experiment with other types of meat like beef or lamb if you prefer.

Q: Is osso buco suitable for vegetarians or vegans?

No, this recipe contains both pork and beef broth – making it unsuitable for vegetarians or vegans.

Similar Posts