📝 About This Recipe
A soulful twist on the Milanese classic, this Pork Osso Buco swaps traditional veal for meaty, marbled pork shanks that become impossibly tender after a long, slow bath in aromatics and white wine. The richness of the pork is beautifully balanced by a bright, citrusy gremolata and a silky vegetable-rich sauce. It is the ultimate comfort food for a chilly evening, promising a melt-in-your-mouth experience that celebrates the art of slow cooking.
🥗 Ingredients
The Meat
- 4 pieces Pork Shanks (cross-cut, about 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- to taste Kosher salt and black pepper
- 3 tablespoons Olive oil (extra virgin)
The Braising Base
- 1 Yellow onion (finely diced)
- 2 Carrots (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)
- 2-3 cups Chicken stock (low sodium)
- 3 sprigs Fresh thyme
- 2 Bay leaves (dried)
Gremolata Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 clove Garlic (grated or finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the pork shanks 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 thin coating remains.
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4
In a large Dutch oven, heat the olive oil over medium-high heat. Brown the shanks on all sides until a deep, golden-brown crust forms (about 4-5 minutes per side). Work in batches if necessary to avoid crowding the pan.
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5
Remove the shanks from the pot and set them aside on a plate. Lower the heat to medium and add the onion, carrots, and celery (the soffritto) to the remaining fat.
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6
Sauté the vegetables for 6-8 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and 'toast' to deepen the flavor profile.
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8
Pour in the white wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine reduce by half.
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9
Return the pork shanks to the pot, nestling them into the vegetables. Pour in the chicken stock until the liquid reaches halfway up the sides of the shanks.
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10
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
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11
Transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and beginning to pull away from the bone. Flip the shanks halfway through the cooking time.
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12
While the meat cooks, prepare the gremolata by mixing the chopped parsley, lemon zest, and grated garlic in a small bowl. Set aside.
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13
Once the pork is done, carefully remove the shanks to a platter and discard the twine. If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce and thicken.
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14
Taste the sauce and adjust seasoning with salt and pepper. Spoon the sauce and vegetables over the shanks and top generously with the fresh gremolata.
💡 Chef's Tips
Don't skip the kitchen twine; pork shanks are more delicate than veal and will fall apart without it. For the best flavor, make this dish a day in advance; the flavors deepen significantly after a night in the fridge. If you prefer a thicker sauce, you can whisk in a small knob of cold butter right before serving for a glossy finish. Ensure you use a dry wine; avoid anything labeled 'sweet' as it will concentrate too much sugar during the reduction. Use a microplane for the lemon zest to ensure it is fine enough to blend seamlessly into the gremolata.
🍽️ Serving Suggestions
Serve over a creamy Saffron Risotto (Risotto alla Milanese) for the most traditional pairing. A bed of buttery polenta or wide pappardelle pasta works beautifully to soak up the braising liquid. Pair with a crisp, acidic white wine like a Verdicchio or a light-bodied red like Pinot Noir. Add a side of roasted root vegetables or sautéed broccolini for a pop of color and crunch.