Pork Shank Osso Buco Recipe

Recipe By Slurrp

Pork shank osso buco is a hearty and flavorful Italian dish. The pork shanks are braised until tender in a rich tomato-based sauce, infused with aromatic herbs and vegetables. The result is a melt-in-your-mouth meat that is full of savory flavors. This dish is perfect for a cozy family dinner or a special occasion.

4.9
22 Rating -
Rate
Non Vegdiet
4hr total
4hr total
Pork Shank Osso Buco
plan
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ingredients serve

Ingredients for Pork Shank Osso Buco Recipe

  • 0.67 Pork Shanks
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 0.67 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Tomato Paste
  • 0.17 cup Red Wine
  • 0.33 cup Chicken Broth
  • 0.17 can Diced Tomatoes
  • 0.33 Bay Leaves
  • 0.17 teaspoon Fresh Thyme Leaves
  • as needed Gremolata, For Garnish

Directions: Pork Shank Osso Buco Recipe

Cooking Directions

  • STEP 1.Season the pork shanks with salt and pepper.
  • STEP 2.Heat a large Dutch oven over medium-high heat and add olive oil.
  • STEP 3.Sear the pork shanks on all sides until browned.
  • STEP 4.Remove the pork shanks from the Dutch oven and set aside.
  • STEP 5.In the same Dutch oven, add diced onions, carrots, and celery.
  • STEP 6.Cook until the vegetables are softened.
  • STEP 7.Add garlic, tomato paste, and red wine to the Dutch oven.
  • STEP 8.Cook for a few minutes until the wine has reduced.
  • STEP 9.Return the pork shanks to the Dutch oven and add chicken broth, diced tomatoes, bay leaves, and thyme.
  • STEP 10.Cover the Dutch oven and simmer for 2-3 hours until the pork shanks are tender.
  • STEP 11.Serve the pork shanks osso buco with the sauce and garnish with gremolata.

Cooking Tips

  • Use a large Dutch oven with a tight-fitting lid to braise the pork shanks.
  • Searing the pork shanks before braising adds extra flavor and helps to develop a rich sauce.
  • You can make the osso buco ahead of time and refrigerate it overnight to allow the flavors to meld together.
  • Gremolata, a mixture of lemon zest, garlic, and parsley, adds a fresh and vibrant flavor to the dish.
  • Serve the osso buco with creamy polenta or mashed potatoes for a complete meal.

Storage and Serving

  • Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the osso buco in a Dutch oven over low heat to maintain its tenderness.
  • Garnish with fresh gremolata before serving for a burst of flavor.
  • Serve the osso buco with a side of crusty bread to soak up the delicious sauce.
Nutrition
value
213
calories per serving
10 g Fat13 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    13g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    13g
  • Fiber
    5g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    2mg
  • Vitamin A
    1816mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    1mg
  • Phosphorus
    113mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp