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–+ servings
Braised pork osso buco close up.
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5 from 2 votes

Pork Osso Buco

Amazing layers of flavour here!
Prep Time25 minutes
Cook Time3 hours
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 315kcal
Author: Carolyn Hetke

Equipment

  • Dutch oven

Ingredients

  • 4 pork shanks
  • ¼ cup flour
  • salt and pepper for seasoning
  • 3 Tbsps olive oil
  • 1 large onion chopped
  • 2 large carrots peeled and chopped
  • 4 stalks celery trimmed and choppped
  • 3 clovers garlic minced
  • ½ teaspoon crushed red pepper
  • 28 oz crushed tomatoes
  • 1 cup red wine
  • 2 Tbsps tomato paste or ketchup
  • 1 ½ cups chicken stock
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • parsley for garnish optional

Instructions

  • Trim the skin/fat layer from around the pork shank with a very sharp knife. Tie the shank with kitchen twine to hold it together during cooking.
  • Dredge pork shanks in the flour till evenly coated and season all over with salt and pepper.
  • Sear shanks over medium high heat about 2 minutes per side. Remove shanks to a platter and set aside.
  • If the oil is burnt, wipe the dutch oven with a paper towel but leave the brown bits on the bottom. If it looks too dry add a tablespoon of butter or oil and melt before adding the onions, carrots and celery to the dutch oven.
  • Cook over medium heat about 5 minutes. Add the garlic and cook 1 minute more. Then add the red wine, reduce the heat and scrape up all the brown bits from the bottom of the Dutch oven.
  • Add the stock, tomatoes, tomato paste and red pepper flakes and herbs to the pan. Return the shanks to the pot and simmer about 5 minutes.
  • Preheat oven to 325° F while sauce is simmering.
  • Cover and allow shanks to braise 3 hours in the oven.
  • If there is fat floating on top of the sauce skim some off but leave some because it holds incredile flavour. (I didn't have much because the skin/fat layer has been removed.) Stir sauce well.
  • Transfer shanks to a platter and spoon sauce over it generously. Garnish with parsely if desired.
  • Serve over pasta, polenta or potatoes.

Notes

Note:  You may have sauce left over.  It is delicious over pasta on its own or thin it down to make broth for a soup.

Nutrition

Calories: 315kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 520mg | Potassium: 1134mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6872IU | Vitamin C: 28mg | Calcium: 123mg | Iron: 4mg