Pork Osso Buco

 

I absolutely love Osso Buco. In this version I have used pork, but if you want veal you can use it here too.

MATTHEW'S COOKING TIP

If using whole clove, tie them in some cheese cloth along with the bay leaf and other herbs to create a "bouquet garni."

You can serve the shanks over polenta, pasta, or rice.

Love garlic? Top the osso buco with gremolata rather than simply lemon zest and parsley.

Nutrition Facts

262 calories;
protein 30.3g 61% DV;
carbohydrates 9.7g 3% DV;
fat 8.4g 13% DV;
cholesterol 81.5mg 27% DV;
sodium 1384.1mg 55% DV

Ingredients

Original recipe yields 6 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Salt and pepper both sides of pork shank sections.

  • Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.

  • When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.

  • Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.