pork osso bucco recipe

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

The Best pork osso bucco recipe

I’m so excited to share with you my favorite pork osso bucco recipe. I first discovered this traditional Italian dish when I was on a culinary trip to Milan, Italy.

The rich flavors and tender meat of osso bucco had me hooked from the very first bite. This classic recipe has been a staple in my household for years, and my family loves it just as much as I do.

The best part about this recipe is how easy it is to make and customize to your taste. You can serve it with a side of creamy risotto or roasted vegetables for a delicious and satisfying meal.

One of the reasons I love osso bucco is that it’s incredibly versatile – you can make it for a special occasion or a quick weeknight dinner. Plus, it’s relatively healthy, with lean pork, vegetables, and aromatic herbs making up the majority of the dish.

My kids adore helping me prepare the ingredients, and they love getting involved in the cooking process. It’s amazing how something so simple can bring so much joy to our family table.

This recipe has been passed down through generations of Italian cooks, and I’m thrilled to share it with you today. Whether you’re looking for a comforting meal or an impressive dinner party dish, this pork osso bucco recipe is sure to hit the spot.

Pork Osso Buco

4.8 from 1299 votes

Tender pork shanks braised in a rich tomato and wine sauce until fall-off-the-bone tender. This hearty Italian-inspired dish is perfect for a comforting dinner.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pork Shanks

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

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 ounces) diced tomatoes
1 cup chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

For the Gremolata

1/4 cup fresh parsley, chopped
2 tablespoons lemon zest
2 cloves garlic, minced

👨‍🍳Directions

1Pat the pork shanks dry with paper towels.
2In a shallow dish, combine the flour, salt, and black pepper.
3Dredge each shank in the seasoned flour, shaking off any excess.
4Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
5Sear the shanks in batches, turning with tongs, until deeply browned on all sides, about 4 to 5 minutes per batch.
6Transfer the browned shanks to a plate and set aside.
7Reduce the heat to medium and add the diced onion, carrots, and celery to the pot.
8Cook, stirring occasionally with a wooden spoon, until the vegetables have softened and the onion is translucent, about 6 to 8 minutes.
9Add the minced garlic and cook for 1 minute more until fragrant.
10Pour in the white wine and scrape up any browned bits from the bottom of the pot.
11Let the wine simmer until reduced by half, about 3 to 4 minutes.
12Stir in the diced tomatoes with their juices, chicken broth, tomato paste, dried thyme, dried rosemary, and bay leaves.
13Bring the liquid to a gentle boil, then return the pork shanks to the pot, nestling them into the sauce.
14The liquid should come about halfway up the sides of the shanks.
15Cover the pot with a tight-fitting lid and reduce the heat to low so the liquid is at a gentle simmer.
16Braise the shanks for 2 to 2.
5 hours, turning them once halfway through, until the meat is very tender and pulls away easily from the bone.
17Check the liquid level occasionally and add a splash of broth or water if it gets too low.
18The sauce should be thick and rich when done.
19Remove the bay leaves and discard.
20While the osso buco braises, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
21Stir to mix evenly.
22When the pork is done, taste the sauce and adjust seasoning with salt and pepper if needed.
23Serve each shank with a generous spoonful of sauce and a sprinkle of gremolata on top.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 48g

📝Notes

For best results, choose pork shanks with a good amount of marbling. You can substitute beef shanks if desired, but adjust cooking time accordingly. Leftovers taste even better the next day.

Watch Video Of How Pork Osso Buco Works

This pork osso bucco recipe has become a staple in our household over the years – we love serving it at family gatherings or just enjoying it as a comforting weeknight meal.

One of the best things about this recipe is how easy it is to customize: feel free to add your favorite vegetables or herbs to make it your own!

The leftovers are perfect for reheating and serving at future meals – simply place them in an oven-safe dish and bake until hot through.

❓ Frequently Asked Questions About Pork Osso Buco

1. What is pork osso bucco?

Pork osso bucco is a traditional Italian dish made by slow-cooking pork shanks in white wine, broth, and aromatics until they’re fall-off-the-bone tender.

2. What are the main ingredients in this recipe?

The main ingredients in this recipe include pork shanks, carrots, celery, onions, garlic, white wine, broth, tomatoes paste, herbs like thyme and bay leaves.

3. How long does it take to cook this dish?

This recipe takes about 2-3 hours to cook, depending on how slow you like your cooking.

4. Can I use beef instead of pork?

No! Osso bucco is typically made with pork shanks because they have a higher fat content which helps keep them tender during the long cooking process.

5. How do I store leftover osso bucco?

You can store leftover osso bucco in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Similar Posts