Pork Osso Buco
ID: 007aa803...
A flavorful and affordable twist on the classic Italian veal dish, using pork shanks instead. They are slowly braised with aromatic vegetables, white wine, and chicken stock until incredibly fork-tender, and finished with a bright, fresh parsley and lemon zest garnish.
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🍳 Cooking Flow
Season and brown the pork shanks in olive oil and butter, then set them aside. → Sauté the mirepoix (onions, carrots, celery), then cook with tomato paste and flour to build the base. → Deglaze with white wine, add the herbs and spices, and pour in the chicken stock. → Return the shanks to the pot, cover, and simmer gently on very low heat for 3 to 3.5 hours until tender. → Serve over soft polenta and garnish with fresh parsley and grated lemon zest.
Cooking Steps
Brief Cooking Order
Season and brown the pork shanks in olive oil and butter, then set them aside. → Sauté the mirepoix (onions, carrots, celery), then cook with tomato paste and flour to build the base. → Deglaze with white wine, add the herbs and spices, and pour in the chicken stock. → Return the shanks to the pot, cover, and simmer gently on very low heat for 3 to 3.5 hours until tender. → Serve over soft polenta and garnish with fresh parsley and grated lemon zest.
Introduction
A flavorful and affordable twist on the classic Italian veal dish, using pork shanks instead. They are slowly braised with aromatic vegetables, white wine, and chicken stock until incredibly fork-tender, and finished with a bright, fresh parsley and lemon zest garnish.
Step 1
Season the pork shanks generously on both sides with salt and freshly ground black pepper.
Step 2
Heat olive oil and butter in a heavy-duty pot over high heat. Sear and brown the pork shanks for about 3 to 4 minutes per side.
Step 3
Remove the browned shanks from the pot and set them aside. Reduce the heat to medium.
Step 4
Add the diced onion, carrots, and celery (mirepoix) into the pot with a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
Step 5
Squeeze the tomato paste into the vegetables, stir well, and let it cook and caramelize for about 2 minutes.
Ingredients List
Important Notes
Pork shanks are used here instead of veal because they are more flavorful, cheaper, and easier to find.
Flour is introduced in this version to give the braising liquid body, which compensates for pork having less natural gelatin/connective tissue than veal.
Using tomato paste from a tube is recommended as it is more efficient for small quantities than canned paste.
The fresh garnish of lemon zest and parsley (gremolata) is essential to cut through the richness of the slow-braised meat.
Be sure to scoop out and eat the rich marrow inside the bone holes, which is the signature feature of Osso Buco.
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