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Osso buco

  • 6 Thick-cut Pork Shank Sections
  • Medium-Grain Salt
  • Black Peppercorn, ground
  • 1 T Olive Oil
  • 1 T Butter
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 Celery Ribs, chopped
  • 60 g Tomato Paste
  • 2 T Flour
  • 240 g White Wine
  • 480 g Chicken Stock
  • Seasonings
    • 1 Bay Leaf, dried
    • 1 Clove
    • 1/2 t Thyme Leaves, dried
    • 1/2 t Rosemary Leaves, dried
  • For Garnishing
    • Italian Parsley Leaves, chopped
    • Lemon Zest

Ingredients yield 6 servings.

  1. Preheat oven to 90ºC (195ºF).
  2. Season shanks to taste with salt and pepper.
  3. Sear shanks. Heat olive oil and butter in a dutch oven over high heat. Sear shanks 5 minutes on each side until browned.
  4. Cook base. Reduce heat to medium. Stirring occasionally: add vegetables and cook 5 minutes; add tomato paste and cook 2 minutes; add flour and cook 2 minutes. Raise heat to medium-high. Stir in white wine, bring to simmer, and reduce for 2 minutes. Stir in chicken stock and seasonings. Bring to simmer.
  5. Braise shanks. Return shanks to dutch oven, and reduce to very low simmer. Cover and simmer in oven 3 hours in oven until tender.
  6. Garnish with parsley and lemon zest.

Serve over polenta.

  1. Mitzewich, John. "Pork Osso Buco - Keeping it Real without Veal." Food Wishes. 1 November 2016. ↩