Pork Osso Buco

This pork osso buco with shank is Chef John's recipe for tender, braised meat cooked in white wine and tomato sauce with various herbs and vegetables.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 20 mins
• Total Time: 3 hr 30 mins
• Calories: 262 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 cup white wine
• 1 tablespoon olive oil
• 1 bay leaf
• 2 cups chicken broth
• salt and freshly ground black pepper to taste
• 1 large carrot, diced
• 1 teaspoon kosher salt
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon freshly grated lemon zest
• 6 thick-cut pork shank sections, 2 to 3 inches thick
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.125 teaspoon ground cloves
• 0.25 cup tomato paste

Recipe Instructions

Step 1

Season pork shank with salt and pepper.

Step 2

Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.

Step 3

Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.

Step 4

Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.

Step 5

Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.