Pork Shank Osso Buco Recipe

Cooking Directions

• STEP 1.Season the pork shanks with salt and pepper.
• STEP 2.Heat a large Dutch oven over medium-high heat and add olive oil.
• STEP 3.Sear the pork shanks on all sides until browned.
• STEP 4.Remove the pork shanks from the Dutch oven and set aside.
• STEP 5.In the same Dutch oven, add diced onions, carrots, and celery.
• STEP 6.Cook until the vegetables are softened.
• STEP 7.Add garlic, tomato paste, and red wine to the Dutch oven.
• STEP 8.Cook for a few minutes until the wine has reduced.
• STEP 9.Return the pork shanks to the Dutch oven and add chicken broth, diced tomatoes, bay leaves, and thyme.
• STEP 10.Cover the Dutch oven and simmer for 2-3 hours until the pork shanks are tender.
• STEP 11.Serve the pork shanks osso buco with the sauce and garnish with gremolata.

Cooking Tips

• Use a large Dutch oven with a tight-fitting lid to braise the pork shanks.
• Searing the pork shanks before braising adds extra flavor and helps to develop a rich sauce.
• You can make the osso buco ahead of time and refrigerate it overnight to allow the flavors to meld together.
• Gremolata, a mixture of lemon zest, garlic, and parsley, adds a fresh and vibrant flavor to the dish.
• Serve the osso buco with creamy polenta or mashed potatoes for a complete meal.

Storage and Serving

• Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the osso buco in a Dutch oven over low heat to maintain its tenderness.
• Garnish with fresh gremolata before serving for a burst of flavor.
• Serve the osso buco with a side of crusty bread to soak up the delicious sauce.