📝 About This Recipe
A soulful twist on the Milanese classic, this Pork Osso Buco swaps traditional veal for thick-cut pork shanks, offering a richer, deeper flavor profile and melt-in-your-mouth tenderness. Slowly braised in a velvety reduction of white wine, aromatic mirepoix, and chicken stock, the meat effortlessly falls away from the bone while the marrow adds a luxurious silkiness to the sauce. It is a comforting, elegant masterpiece that brings the warmth of an Italian farmhouse kitchen right to your dinner table.
🥗 Ingredients
The Pork and Sear
- 4 pieces Pork Shanks (hind shanks, cross-cut about 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- 1 tablespoon Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (high quality)
The Braise
- 1 Yellow onion (finely diced)
- 2 Carrots (peeled and finely diced)
- 2 Celery stalks (finely diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Chicken stock (low sodium)
- 3 sprigs Fresh thyme
- 2 Bay leaves (dried)
The Gremolata Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 Garlic clove (grated or finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the pork shanks thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
Tie a piece of kitchen twine around the circumference of each shank. This prevents the meat from falling off the bone during the long braise, maintaining a beautiful presentation.
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3
Season the shanks generously with salt and pepper. Dredge them in the flour, shaking off any excess so only a light coating remains.
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4
In a large Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the shanks and sear until deeply browned on all sides, about 4-5 minutes per side. Remove shanks and set aside on a plate.
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5
Reduce heat to medium. In the same pot, add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells fragrant.
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7
Pour in the white wine. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pot—this is where the flavor lives!
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8
Allow the wine to reduce by half, then stir in the chicken stock, thyme sprigs, and bay leaves.
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9
Nestle the pork shanks back into the pot. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer on the stovetop.
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10
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender and beginning to pull away from the bone.
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11
While the pork braises, prepare the gremolata by mixing the chopped parsley, lemon zest, and grated garlic in a small bowl. Set aside.
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12
Once the pork is done, carefully remove the shanks from the pot and place them on a warm platter. Remove the kitchen twine and discard the bay leaves and thyme stems.
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13
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes over medium-high heat until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
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14
Ladle the rich vegetable-laden sauce over the shanks and top generously with the fresh gremolata before serving.
💡 Chef's Tips
Don't skip tying the meat; pork shanks are more delicate than veal and will fall apart without twine. Always sear in batches if your pot is small; crowding the pan will steam the meat instead of browning it. For the best flavor, make this a day in advance; like most braises, the flavors deepen and improve after a night in the fridge. If you prefer a smoother sauce, you can strain the vegetables out before reducing, though the rustic texture is traditional. Use a wine you would actually drink; the acidity is crucial for balancing the richness of the pork.
🍽️ Serving Suggestions
Serve over a bed of creamy Saffron Risotto (Risotto alla Milanese) for the most authentic experience. A side of buttery soft polenta is perfect for soaking up every drop of the braising liquid. Pair with a crisp, acidic white wine like a Verdicchio or a light-bodied red like Pinot Nero. Accompany with sautéed garlic broccolini or roasted root vegetables to add a touch of green to the plate.