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.