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Pork Osso Buco
Pork Osso Buco
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Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
Chef John's succulent pork osso buco: Braised shank in white wine-tomato sauce with herbs & veggies.
Ingredients:
  • 6 thick-cut pork shank sections, 2 to 3 inches thick
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 1 teaspoon kosher salt
  • 0.25 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup white wine
  • 1 bay leaf
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 0.125 teaspoon ground cloves
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon freshly grated lemon zest
Instructions:
  • Generously season pork shank with a delightful blend of salt and pepper.
  • In a heavy pot over high heat, sear pork shanks in a sizzling olive oil and butter mix until golden brown on each side, about 3 to 4 minutes per side. Place on a plate and reserve for later.
  • In the same pot over medium heat, sauté onion, celery, carrot, and salt until the onion is translucent. Stir in tomato paste until it starts to caramelize, about 2 minutes. Add flour and stir for another 2 minutes. Pour in wine, increase the heat, and simmer until the sauce reduces slightly.
  • Infuse the pot with fragrant bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a gentle simmer. Reintroduce pork shanks to the pot, including any flavorful juices. Cover and cook over very low heat until the meat is tender and easily pierced with a fork, approximately 3 to 3 1/2 hours.
  • Present the succulent pork shanks draped in a generous serving of savory sauce, adorned with fresh parsley and zesty lemon zest for a delightful finish.

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