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Pork Osso Buco

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Kitchen twine
  • Sharp knife

Ingredients
  

  • 4 pork shanks about 2 inches thick
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 cup dry white wine
  • 1 can 14 oz whole tomatoes, crushed
  • 1 cup beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme

Instructions
 

  • Season pork shanks with salt and pepper. Tie each with kitchen twine.
  • Heat oil in a Dutch oven over medium-high heat. Brown pork shanks on all sides. Remove and set aside.
  • In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
  • Add garlic and cook for 1 minute.
  • Pour in wine and simmer for 3 minutes.
  • Add tomatoes, broth, bay leaves, and thyme.
  • Return pork to the pot. Bring to a simmer, cover, and cook on low for 2 hours or until meat is very tender.
  • Remove twine before serving.

Notes

  • Serve with gremolata (a mixture of lemon zest, garlic, and parsley) for a fresh contrast.
  • Let the dish rest for 10 minutes before serving to allow the flavors to settle.
Keyword fennel, leek, osso busso, pork
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