Pork Osso Buco Recipe



  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.

Nutrition Facts

Calories: 262
                                                         % Daily Value *
Total Fat: 13 %
Saturated Fat: 
Cholesterol: 27 %
Sodium: 55 %
Potassium: 8 %
Total Carbohydrates: 3 %
Dietary Fiber: 7 %
Protein: 61 %
Vitamin A: 
Vitamin C: 
Vitamin B6: 

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