Pork Osso Buco

Pork Osso Buco
  • salt and freshly ground black pepper to taste
  • 6 thick-cut pork shank sections, 2 to 3 inches thick
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 teaspoon kosher salt
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon ground cloves
  • Chopped Italian parsley
  • Freshly grated lemon zest


  1. Salt and pepper both sides of pork shank sections.
  2. Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
  3. When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
  4. Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

04/09/2018
Pork Osso Buco, recipe PT15M PT1H 5 455 calories

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