Pork osso buco: tender, flavorful, and way easier than it sounds. This slow-cooked wonder turns simple ingredients into a rich, savory feast that steals the show. Ready to wow your dinner guests—or just treat yourself? One bite, and you’ll wonder why you ever settled for boring pork chops.
Fast Answer
Pork osso buco is made by slowly braising pork shanks in wine, stock, tomatoes, and aromatics until the meat becomes fork tender. The slow cooking transforms a tough cut into a rich, comforting Italian-style meal with deep flavor and a silky sauce.
Why This Recipe Works
- Rich, Deep Flavor: Slow-braised pork shanks deliver savory, fall-off-the-bone texture and a sauce that’s hearty and soulful — perfect comfort food for cooler nights.
- More Affordable Than Veal: Pork shanks cost a fraction of veal but still provide that classic braised richness, making this recipe easier on the budget without sacrificing taste. :contentReference[oaicite:0]{index=0}
- Pork Holds Up Beautifully to Braising: Like veal, the shank cut is loaded with connective tissue that breaks down into gelatin, giving the sauce incredible body and mouthfeel. :contentReference[oaicite:1]{index=1}
- Marrow-Infused Sauce: The marrow-filled bone still plays a starring role, enriching the braising liquid with complex umami — just like a traditional osso buco. :contentReference[oaicite:2]{index=2}
- Versatile Pairings: Whether with creamy polenta, mashed potatoes, or risotto, the robust sauce and tender meat shine in a variety of comforting side dishes. :contentReference[oaicite:3]{index=3}
Pork Osso Buco Recipe
Pork osso buco offers the rich comfort of traditional osso buco with a more affordable, approachable cut of meat. By slowly braising pork shanks with wine, stock, vegetables, and herbs, you build layers of flavor while the connective tissue melts into the sauce.
The result is tender meat, savory gravy, and a restaurant-quality dinner that rewards patience instead of fancy technique.
Start Here
- Use pork shanks: They contain connective tissue and marrow that create the rich sauce osso buco is known for.
- Brown first: A deep sear builds flavor before the braising liquid even hits the pan.
- Cook low and slow: Tough meat needs gentle heat and time to become tender instead of chewy.
- Keep the liquid shallow: The shanks should be partially submerged, not boiled like soup.
- Serve with something absorbent: Polenta, risotto, or mashed potatoes capture every drop of sauce.
Why This Recipe Works
- Braising transforms the meat: Slow cooking melts collagen into gelatin, creating silky texture and rich flavor.
- Pork shanks stay juicy: The bone and connective tissue help prevent the meat from drying out.
- The sauce builds naturally: Wine, stock, vegetables, and marrow combine into a deeply savory braising liquid.
- One pot concentrates flavor: Every ingredient cooks together and layers flavor throughout the process.
- It feels fancy without being difficult: Most of the cooking happens quietly in the oven while you pretend you opened a tiny Italian bistro.
“Have you made osso buco with pork before, or do you usually use veal? Tell me what you served it with, what wine you used, or whether someone at your table grabbed the marrow before you could. 🍷”
Pork Osso Buco Recipe
An Alternative to Veal Osso Buco
Servings: 4 servings
Equipment
- Large heavy-bottomed Dutch oven or Braising Pan
Ingredients
- 1 tablespoon olive oil
- 4 pork shanks
- salt and pepper to taste
- 1 yellow onion chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- 2 teaspoons garlic
- 3 anchovy fillets or 3 teaspoons anchovy paste, optional
- 1 cup dry white wine
- 1 cup chicken stock have some on reserve in case you need a little more
- 14 oz diced tomatoes
- Bouquet Garni peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf
Instructions
Prepare the Pork Shanks
- Pat the pork shanks dry with paper towels, then season generously on all sides with salt and freshly ground black pepper on all sides.Tip: Drying the shanks ensures better browning and richer flavor in the braise.
Sear the Shanks
- Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add a small amount of oil and sear the shanks until golden brown on all sides, about 4–5 minutes per side. Remove the shanks and set aside.Tip: Don’t overcrowd the pan; sear in batches if necessary to get a deep, even crust.
Saute Aromatics
- Add diced onion, carrots, and celery to the pan. Cook over medium heat until softened, about 5–6 minutes. Add garlic and cook for 30 seconds until fragrant.Tip: These vegetables form the flavor base of the sauce—don’t rush this step.
Deglaze the Pan
- Pour in white wine and scrape the bottom of the pan to release browned bits. Let the wine reduce by half, about 3–4 minutes.Tip: This step concentrates the flavor and adds a subtle acidity that balances the pork's richness.
Build the Braising Liquid
- Add crushed tomatoes, broth, and any herbs (such as thymeor bay leaves) to the pan. Stir to combine, then return the seared pork shanks to the pot, making sure they are partially submerged.Tip: The liquid should come about two-thirds of the way up the shanks. Add more broth if needed.
Braise the Pork
- Cover the pan with a lid and reduce the heat to low. Simmer gently for 2–2.5 hours, turning the shanks halfway through, until the meat is fall-off-the-bone tender.Tip: Avoid boiling; gentle simmering breaks down connective tissue slowly, giving the sauce body and the meat tenderness.
Incorporate the Bone Marrow
- Carefully remove the shanks and stir the marrow from the center of the bones into the sauce for extra richness.Tip: The marrow adds luxurious flavor and silkiness to the braising liquid—don’t skip it!
Finish the Dish
- Taste the sauce and adjust seasoning with salt, pepper, or a squeeze of lemon. Serve pork osso buco over creamy polenta, mashed potatoes, or risotto, and sprinkle with gremolata made from parsley, garlic, and lemon zest.Tip: Serve immediately; the sauce thickens as it cools, but it’s at its best warm and glossy.
Notes
How I Serve It
I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate.
Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.
In the photo above, you see I served the pork osso buco with pasta. Two reasons:
I didn't have potatoes on hand and even if I did, my kids really wanted pasta that night. Doesn't matter. The kids loved the meat and the sauce on the pasta was incredible.
This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.
Common Mistakes to Avoid
- Not Searing the Shanks Properly: Skipping or under-browning the pork shanks results in less depth of flavor. Make sure they’re golden on all sides before braising.
- Using Too High Heat for Braising: Rapid boiling can toughen meat and evaporate liquid too quickly. Maintain a gentle simmer for tender, juicy results.
- Overcrowding the Pan: Crowding prevents proper browning. Cook shanks in batches if needed so each piece gets a nice sear.
- Skipping the Aromatics: Onions, carrots, celery, and garlic aren’t optional—they form the flavor backbone of the sauce. Don’t leave them out!
- Ignoring Bone Marrow: The marrow enriches the sauce. Remove it carefully during cooking to stir into the braise or enjoy on its own.
- Not Adjusting Seasoning: Braised dishes can taste flat if under-seasoned. Taste the sauce before serving and add salt, pepper, or a squeeze of lemon as needed.
Quick Fixes & Pro Tips
- Tie the shanks: Kitchen twine helps the meat hold its shape during long cooking.
- Deglaze thoroughly: Scrape up the browned bits after searing because that's concentrated flavor.
- Use homemade stock if possible: Better stock creates a noticeably richer sauce.
- Finish with gremolata: Lemon zest, parsley, and garlic brighten the entire dish.
- Make it ahead: Osso buco often tastes even better the next day after the flavors settle together overnight.
What You Can Serve With This
- Creamy polenta: Perfect for soaking up the braising sauce.
- Risotto Milanese: A classic pairing with saffron richness.
- Mashed potatoes: Comfort food meets comfort food.
- Roasted root vegetables: Carrots, parsnips, and onions work beautifully.
- Crusty bread: Because leaving sauce behind should be illegal.
- Wine pairing: Barolo, Chianti Classico, Sangiovese, or a medium-bodied Syrah.
Storage & Make-Ahead
Store leftover pork osso buco in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight as the sauce settles and deepens. Reheat gently on the stovetop or in a low oven with a splash of stock if the sauce thickens too much. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Which Type of Osso Buco Should You Make?
Traditional osso buco uses veal shanks, but that’s only the beginning of the story. Beef gives you a deeper, richer braise. Pork cooks faster and costs less. Lamb brings a bold Mediterranean flavor. Here’s how they compare so you can choose the version that fits your budget, cooking time, and taste preferences.| Version | Flavor | Texture | Cook Time | Best For | What to Know |
|---|---|---|---|---|---|
| Veal Osso Buco | Mild, delicate, slightly sweet | Ultra tender with rich marrow | 2 to 2½ hours | Classic Italian preparation | Traditional choice; elegant and refined flavor. |
| Beef Osso Buco | Rich and deeply beefy | Hearty and meaty | 3 to 3½ hours | Cold-weather comfort meals | Budget-friendly with bold flavor. |
| Pork Osso Buco | Mild, savory, slightly sweet | Tender and juicy | 1½ to 2 hours | Easy weeknight braising | Affordable, forgiving, and easy to find. |
| Lamb Osso Buco | Earthy and slightly gamey | Soft and rich when braised | 2 to 2½ hours | Mediterranean-style dishes | Excellent with herbs, garlic, and red wine. |
Why Braising Works So Well
- Pork shanks are tough cuts: They contain connective tissue that needs slow cooking to become tender.
- Low heat melts collagen: During braising, collagen breaks down into gelatin, creating silky texture and rich sauce.
- Searing builds flavor first: Browning the pork creates deep savory notes that carry through the entire dish.
- The liquid does double duty: Wine, stock, tomatoes, and aromatics keep the meat moist while building the sauce.
- Bone marrow enriches the braise: As it melts, the marrow adds body and luxurious flavor to the cooking liquid.
- Slow cooking rewards patience: The longer gentle braise transforms pork shanks from chewy to fork tender.
Braising may sound fancy, but it’s really just controlled patience. A little heat, enough liquid, and enough time can turn one of the toughest cuts into one of the most comforting meals in your kitchen.
82 Responses
This looks absolutely gorgeous! I’ve already e-mailed the farmer I get pork from to see if I can get unsmoked shanks from him. I adore osso buco but have made it only with veal up to now. Wanting to stick with locally bought meats as I do, the porkabuco may be a wonderful substitute.
I just ate Pork Osso Buco at a small restaurant in Mandeville, La and it was so delicious that I wondered how I could get the recipe and Now I Have! I can’t wait to get to the butcher shop and get the pork shanks-
tonight i made your osso bucco recipe with veal and i have tried many recipes in the past and yours is:” simply the best” the sauce was excellent i did add more garlic but definately a must for dinner guest on a cold canadian wit inter’s night. thank you meg from Canada….
The Stinking Rose-A Garlic Place, in SanFran used to serve the most wonderful pork osso buco. I had it on my ‘maiden’ trip to the city a few years back. Was very disappointed to not find it on the menu on my visit there this past summer. I will try to find unsmoked pork shanks and give this a try. thanks
Buy the shanks at an Asian supermarket, very inexpensive. You can get them whole or if large, they’ll be happy to cut then into several thick slices through the bone. Enjoy!!
Tried this dish last night. Simple recipe to follow. Might add that you need to skin the hocks/shanks b/f braising– as I think there often sold w. skin on. Guests thought it was wonderful, especially when served over mashed potatoes–I added some horseradish to my mashers which seemed to fit with the flavors well. Recommend finding a good butcher and working up the leg toward the shank, as some hocks can be too skimpy on the meat content. Dish makes a great presentation. Dutch oven is a must. Thanks from Minnesota.
Hi There,
I am going to make your Pork Osso Buco and I have 10 Pork Shanks. Do I just triple your recipe for the ingredients and go from there?
I had Pork Osso Buco at a little Italian restaurant in Belmont, Ca (Caprino’s) at a private party – it was the best I’ve ever had! I don’t care much for the Veal Osso Buco, so this was perfect! Happy to have a recipe to create it myself!
I had a similar dish (pork) at Dino’s in downtown Roseburg, OR. It was fantastic. The owner waits on you and the owner’s boss is the cook (his wife). Dino is very entertaining.
Cafe Rel in the back of a gas station in Franklin NC serves pork osso buco and it is incredible. Thanks for your recipe so I can try at home.
Everything’s ok, BUT NOT PASTA AS A SIDE, please! Rice, instead. Pasta has to be eaten before the meat.
An integralist from Auckland, Nz
Seared the shank for 7 minutes/side on a grill. Roasted the vegetables in the bottom of a pressure cooker, added the grilled shank, and pressure cooked for 45 minutes. Removed shank (carefully, as it does fall off the bone), pureed the sauce, and my picky 10 and 6-year old loved it over the pasta.
It is the best sauce ever. Thanks.
Your recipe rocks! I saw an episode of ‘Diners, Drive-Ins and Dives’ that featured a restaurant that made pork osso buco, and have been on a search for the perfect recipe ever since… and I do believe I have found it! They suggested serving it with/over pasta as well, but when I made it, I served it over polenta, and it was heaven… thanks for sharing the recipe!
You are welcome Ken and thanks for suggesting serving it over polenta.
I can’t tell you how thrilled I was to find this recipe. I’ve had the pork in the freezer for a couple of months and didn’t know what to do with it. I have it in the oven at the moment and am really looking forward to eating it this evening, it smells fantastic! Many thanks for the recipe. Will let you know reactions tomorrow.
Can you eat the bone marrow for the pork osso bucco, like you can the veal?
Sure, it’s not AS flavorful in my opinion but it still is delicious.
I am picking up my shanks later today to try this for Sundays dinner. I will be making a classic parmesan risotto as a side. Let you know how it turn out on Monday.
We love osso bucco, but veal shanks are impossible to find where we live. Yesterday I watched the show: Diners Drive-Ins and Dives. Today I searched for a recipe and found this. Thank You so much for sharing.
You are welcome Trudy and I think you will find them a good, value substitute for veal shanks.
Thank you! Am planning to try this for a dinner date-practice with the pork first:)
Cheers from MN
Sounds like a great idea. Let me know how the date goes. – RG
I have never made pork ossobuco before. I want to cook plenty enough for 10 servings. What is the right size for pork shank and how do I adjust the ingredients?
Thank you so much.
Hi Ood, that really depends on who you are serving….. all grownups, kids, big eaters, you see what I mean. I think you are going to have a bigger problem with the size of the pot you are cooking in. Unless you have very large pans, I’m not sure you can fit 10 shanks in one pot or pan. Why not double up the recipe by cooking in two separate pans? – RG
I live in the burbs of Philadelphia, what is the name of the restaurant, would love to try it.
Hi Millie, the name of the restaurant is Lascala’s Italian American at 615 Chestnut St (at the corner of 7th St.) – RG
Thanks for the recipe. I had this at a Biaggi’s and LOVED it. And it’s affordable. They presented in a large bowl which was half stewed cannelloni beans and half the scrumptious tomato sauce, with the pork shank on top. YUMMY! CAn’t wait to make it. Some would wait until cool weather but not I!
I agree Evie, you can serve this dish anytime of the year – RG
I tried this yesterday and followed directions excatly, except after browning and reducing the wine and adding the broth, instead of puting it in the oven I set my grill on indirect heat and watched that the temp stayed at 350. My shanks were large so almost 3 hours. This was an excellent dish, but I would prefer a sauce that is not so tomato-ee.
Hi Sophia, thanks for sharing your grill version. Next time, cut down on the tomatoes if they were too much for you. Let us know how it turns out. – RG
Tonight will be my second time making this dish, and it’s perfection! My butcher removes the skin for me, no problem, and what a cost-effective meal that looks like a million dollars. I always serve it with mashed potatoes. (Love the horseradish addition idea; will try this time.) Thanks for a great recipe
You are welcome, Annie, and the horseradish is a great addition. I sometimes combine potatoes and turnips for a change in taste. – RG
I had the most delicious Pork Osso Bucco at Victorias in Rochester, Mn. As soon as I got home I did a Google search for the recipe and this one is awesome!!! Thanks!
Hi Beverly, you are very welcome. – RG
Just back from Shore Acres Restaurant in North Hero, VT, where for the first time in my life I had Pork Osso Bucco. The restaurant is charming and looks east over lake Champlain at the Green Mountains, which is just lovely as the sun slowly sinks in the west, reflecting its pink glow, but the dinner was even more lovely. I’m home basking in the glow of the lingering flavor of the meal, and Googled to find a recipe. The sauce we had was orange, rosemary and olive very rich and savory. It was a piece of heaven, perfect on the palette and perfect with autumn temperatures and foliage. Thanks for the recipe.
Sounds like a great night out in Vermont. Hope you enjoy this recipe. – RG
I have made your pork osso buco and it was delicious. I am having friends over and I was thinking of making this dish for 8 people. Can I use a crock pot? Your advise will be appreciated. Thanks
Hi Nanda, I don’t see why you could not make this in a crock pot. The technique is the same – braising. You are going to need one very big crock pot to make this dish for 8 people. At one shank per person, that’s 8 shanks. You are also going to want to brown them first before adding them to the crock pot. good luck and let me know how it turns out. – RG
looks like a great recipe! I am having difficulty finding the pork shanks. any ideas?-MK
Thanks Mike. Not sure how I can help. You can always try veal or beef shanks. – RG
I ate braised pork shanks on a hunting trip in September and I’ve been obsessed with them since. My butcher cut 8 of them for me – I only paid $41 for all 8. Great deal. The problem I’ve got is that they’re huge. Almost 2 pounds/shank. If I’m serving a dinner for 4 people, how many should I make? I’m thinking 3 will feed 4 people easily? Also, could you add some heavy cream to the sauce to thicken it up a bit? I’m going with the pasta idea and I want to make it more Italian. Thanks, MP.
Hi MP, thanks for the comment. They are huge and how many they serve really depends on the 4 people you are serving and what kind of appetite they have. 3 will easily feed 4 but it’s more about presentation. Are you going to cut the meat off the bone or would you like the dramatic effect of serving this large shank for each person? I think a little cream would be fine and who doesn’t love pasta? – RG
Did my shanks today. I altered the recipe a bit to use red instead of white wine. I also used some different spices. I forgot to add the tomato paste so my sauce was kind of weak.
The main problem though was that my shanks tired out like an overdone pot roast. I don’t have a dutch oven so I used a wide roasting pan. I seared the shanks in a all clad saute pan and deglazed with wine and water. I put the droppings in the roasting pan with another half cup of wine and water. I cooked it at 300 for about 2.5 hours. I’m thinking that it didn’t really braise because my pan was too wide. Any other ideas?
Hi MP, no you did not braise which is an absolute must for this dish. You roasted them. They need to be covered the whole time they are cooking or they will dry out as they did. Even if you don’t have a dutch oven, you can use a large fry pan with a cover. You may want to consider picking up one of the less expensive cast iron dutch ovens for camping like the Lodge brand. Not as pretty as the enameled French ovens but work just as well. – RG
Can everything be put into a crock pot to simmer? If so, medium or high and for how long do you think?
Hi Karen, first you have to brown the meat before braising in a crock pot. Simmering temp is just below boiling at 212 degrees F and I have read that crock-pots lower setting is at 200 degrees F and higher temp is around 300 degrees F so I would set it for low or medium but I’m sure every crock pot is different. You might want to test yours with an instant thermometer to be sure. – RG
Thanks so much! This will be Christmas Day dinner this year with lots of fresh mashed potatoes and balsamic glazed and roasted Brussels sprouts and parsnips with toasted pine nuts. I’ll bet these shanks will be the star of the menu. Happy Holidays!
Hi Karen, you are very welcome and hope you enjoy this recipe for the holidays. Merry Christmas to you and your family. – RG
@Mike:
I commented earlier in this thread regarding this AMAZING recipe; if you’re having trouble finding pork shanks, I would try a Mexican or Asian market. I live in the Los Angeles area, and always have absolutely no trouble finding the shanks… I just got [8] fresh, really meaty shanks that weighed out at 17.16 pounds today at a Mexican market about 10 minutes from the house, and I spent $11.60…
You must try this recipe — it is perfection. Good luck finding your shanks!
I’m obsessed with trying this recipe Ken.
I also live in the LA area.
What is the name of the Mexican market where you got the pork shanks?
Thanks for posting such a tempting recipe.
I read another recipe on Epicurious that was similar except it called for braising 1.5 hrs at 325 then pulling shanks out and roasting at 425 for about .5 hrs. I was concerned about the meat drying out in the roast. What are your thoughts on this?
Hi Doris, I’m all for trying different methods and I’m sure the folks at Epicurious know what they are doing. I agree though with your concern that the meat may dry out some. I’m wondering if they are roasting the meat at the high temperature in order to brown the meat? I would rather brown the meat up front before braising in order to skip this step. Anyone else have any thoughts on this subject? – RG
Mine were perfect. I browned them them placed them in a big crock pot. Did the veggies and wine, etc. then poured over shanks and cooked on High for 4 hours. Heavenly.
Hi Karen, thanks for sharing your experience with the veal shanks. – RG
Dear RG, I’m looking forward to trying this dish. I do, however, have a question for you. Do I leave the skin on my shanks or remove them before braising? Thanks, Marcia
Hi Marcia, I’m not really sure what skin you are talking about but I don’t remove any. I brown the meat however before braising. – RG
I had Pork Osso Bucco in a little Italian restraunt in Avon Park, FL.. They served it on Angel Hair pasta, out of this world good.
Hey Bob, sounds like a great side dish for pork osso bucco. – RG
Max and Sam’s in the Tampa Fla area..outstanding Pork osso bucco!
Sounds good – RG
garlic smashed, scallion-ed, or blue cheesed potatoes, can’t wait. found a source for the shanks,3.99 lb, ordered five pounds gotta try it. not happy with the price. still looking for a better source and a better cut. brother paid nine bucks for one shank from Hannaford’s. they must think pork is veal. onward and upward. Greg
Have fun with this one Greg and let me know how you do – RG
Called the Chinese Market to order. They asked me how big I wanted each shank. Would about 1 lb. each be about right? or should I give them the approx. inches for each?
Hi Dolly, I have never weighed each shank but that sounds right. Let me know how they turn out for you. – RG
I tried this recipe tonight for our Sunday roast, but left out the tomatoes to make the sauce more like a gravy. I also substituted the wine for Cornish cider which compliments the pork beautifully! Thanks for the ideas, my husband really enjoyed it, Jo, Cornwall, UK
Hi Jo, you are very welcome and thanks for the substitution ideas although I’m not familiar with Cornish cider. Glad your husband enjoyed the meal. – RG
I had pork shanks at a restaurant in NE Mpls. They put the shank in the middle of a bed of wild rice, standing up in the middle of the plate, with porta bella mushrooms sliced, laying on rice. They then put brown gravy mixed with wine all over the rice and mushrooms..it was amazing…anyone tried this?
I’m cooking this today. In the uk i get 2 shanks for £3. I’m doing it in a slow cooker, and have chucked in half a lemon and a couple of anchovy fillets. Will serve with polenta as my toddler loves it. Aside from brown the meat and chopping the veg, i can just sit back and enjoy the wonderful smells coming from the kitchen. I also substituted celery for leeks… Don’t forget- don’t throw the skin and fat in the bin- i chop mine up small and put it out for the birds…
cook the skin before feeding it to the birds… Its a good source of fat for them, especially in the winter.
Hi Blanco, thanks for sharing – RG
Just starting to feel the nip of winter down here in SA, so making this tonight in my Romertopf, the house smells divine! Will let you know….
I have to admit I didn’t know what osso buco was. SO when we went out to dinner recently I decided to try it–it was the pork version.I have mixed feelings–while the meat tasted good & it just fell apart I hate to admit I was sort of turned off by that very large bone! I’m not a fussy eater & have eaten other things w/bones but for some reason that just didn’t appeal to me. I was full so didn’t finish so the rest came home in a doggie bag & unless my husband takes it for lunch I know I won’t eat it again.
Hey Vern, live and learn. Me there wouldn’t be a doggie bag to bring home except maybe the bone for the dog. – RG
I had this last night at a local restaurant, Magic Pan. My first thought was that it was not pork because it tasted very beefy. There was no big bone coming out of it, but there was plenty of bone within. I guess it was all right, but I would not have it again.
HI..I am going to make this for a dinner party on Sunday…can I make them Sat. and reheat them? Would they be as good?
Hi Beth, might even be better. I have never tried what you’re asking, but I know I love the leftovers over pappardelle pasta the next day. – RG
Ossobucco is a Milanese favorite, and usually served with mashed potatoes. Might bend the authenticity and add parsnips to the mash. I’ll also weaken for polenta a la Milanese, but pasta only for the leftovers. Off to the kitchen.
I just had pork occobucco last night for the first time at a new local rest called Milestone
in Glenmont, NY…..everyone at the table had wished they ordered that dish…WONDERFUL
It was served on a bed of mushroom Risotto
Presentation was beautiful
Why couldn’t you use smoked pork hocks?
Tom, smoked pork hocks are already cooked. – RG
The smoke and salt of the smoked hocks will overpower all of the other subtle flavors, that’s why. You put smoked hocks in pea soup, in with beans, and in other applications in which they’re recooked, so that is not a factor at all.
Just back from Bologna, Italy where pork shank ossobucco is called Stinko! I had it twice in two different restaurants, both outstanding. A great alternative to veal and actually more flavorful.
I first tried pork ossobuco at Millers Ale House in Orlando a couple of years ago. As a lover of anything pork, I was in heaven! I am unable to find pork shanks locally unfortunately, so I found a lovely website called Bavaria Sausage Inc that I orderd mine from. I got 8(2lb) shanks for $24.00.What a deal! I am making them tonight and cannot wait. I have made lamb shank osso buco and beef shank ossobuco, but it just is not the same as the pork. I’m wondering if I shoud put them in my dutch oven or the crock-pot though. Im leaning toward the dutch oven as it’s more authentic (I believe)that way.
Like Melanie said above, I ‘discovered’ pork ossobuco at Miller’s Ale House, but in Chicago last year when I was nearby at a convention. I just returned a year later to the same convention and made a beeline to the Ale House to order the ossobuco! Absolutely delicious! Right before I came back home several days later (some 360 miles), I placed two orders of ossobuco to go and packed them on ice for the drive. Sure wish Miller’s Ale house was in my neck of the woods!
Just returned from a vacation to Carlsbad, CA, where we went to an Irish Pub called O’Sullivans. I had Pork Osso Bucco there, and it was probably the best thing I’ve ever tasted! Can’t wait to make it at home! I live in a small town, and was finally able to find pork shanks. Will be cooking it on Monday.. Can’t wait. Thank you for the recipe!
You are very welcome. Let me know how it turns out. – RG
Made this delicious recipe last night. The only omission was the anchovy because my husband cannot tolerate it. My pork shank came in 4 thick slices (about 2 inches) and the aroma in the kitchen as it cooked was intoxicating. We are still smacking our lips. Thanks for sharing such a winning dish!
I have cooked this three times now and it is still an exceptional dish. I only use one pork shank and it provides three servings,.I do strip the meat from the bone and fat, it provides a more sensational offering. My latest cook includes two habanero chillis, and some canellini beans, it really tastes lively and heart-warming.
I made this for the first time and outside of browning the meat in a lg fry pan put it in a crock pot on high for about 5 hrs. It was great on the mashed potatoes.
We had pork osso bucco at Branson Missouri at the Moon River Grill and it was awesome. I found this recipe and it looks like a good recipe to try.
Served this with white beans and garden kale with a qarter of Meyer lemon to squeeze on the kale. It was delicious and made a nice presentation in a pasta bowl. Great recipe.
I’m thrilled to see a recipe from a local! I finally found pork shanks after having them a couple of times in a restaurant. I had it at Becco in NYC and it was amazing! BJ’s in Exton had the pork shanks yesterday – 3 to a package, vacuum sealed for $1.79/lb.
Thanks for the great blog!
You can find fresh pork shanks at almost any polish deli that also sells fresh meat. I purchased 5 today for $ 1.39 per pound. My parents are from Lucca in northern Italy and have had osso bucco as a family favorite.
I purchased some house made Pork Osso Buco at a local deli. It was fantastic and now I am compelled to try it at home.
I’m going to try your recipe soon, but have one question. What is the purpose of blending the sauce? Wouldn’t it be just as good with the cooked carrots and celery?
Most of the flavor is cooked out of the carrots and celery but they do add nice texture to the sauce. I suppose you could strain the carrots and celery out at the end and replace with fresh ones and not blend them. If you try it that way, please let me know how you like it.
I’m going to make this recipe in a few days. My butcher has suggested that I get the pork hocks with the skin on. He says it helps them stay together for a nicer presentation. Any thoughts about that?
Hi Christine, what an interesting question. I’m not sure if the hocks I purchase have the skin on or off but I would guess the skin is off. But if my butcher suggested I leave the skin on at least once and see how I like them. Make sure if you do, you give the skin a good sear to brown it. Please let me know how it turns out one way or another.http://www.reluctantgourmet.com/
When you refer to a pork shank are you describing the shank portion of the fresh ham (picnic ham?) The large section of pork just below the shoulder roast (Boston Butt)?
Hi Baltisraul, pork shank is a cut of meat taken from the lower portion of a ham. If you check out some of the pork cut charts at my pinterest board at https://www.pinterest.com/reluctantgourme/pork-cuts-charts/ , you’ll see exactly where I’m talking about. Thanks.
Followed this recipe to a tee….it was AMAZING!! My husband is an extremely picky eater and he absolutely LOVED it!! This recipe is a keeper!!
Thanks for letting me know Karen.
This was a great recipe. I did add gremelade for that extra kick. So rich and tender. Thank you!
OMG THE SAUCE!!!!!!!!!!!!!!! Now that Autumn is here, I made this recipe again last night. I had remembered it was excellent but had forgotten exactly HOW excellent it was!!!! Luckily I had 4 shanks and only 2 people so we have another wonderful dinner to look forward to this week. Thank you so much for posting this. Who knew it could be so easy to prepare this Better than Restaurant quality meal at home!!!! PS – I served mine with a lightened version of Polenta.
OOH! That looks so good! Whenever I see that picture (which appears all over the web), it makes my mouth water!
Just found this recipe and made it today, as I saw pork shanks at the Amish market and had to try to make one of my favorite restaurant dishes. We all loved it! The sauce was divine! Since I didn’t have diced tomatoes on hand, I increased the broth a bit and added tomato paste for depth of flavor. Thanks for this amazing recipe! I only wish I could pin it so I don’t lose it.
Thanks for letting me know about your results Phyllis. Don’t worry, the recipe will be here on my site for awhile.
Paesanos in San Antonio serves this with gnocchi.
Just found your receipt yesterday and tried it for supper. It will be a receipt to keep and redo with company. Have been doing with veil, beef oe moose all good and all different. Had never put anchovies in before. It was really good…
Thanks for letting me know France.