Pork Osso Buco

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

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.

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

Categories

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