When it comes to comfort food, Pork Osso Bucco is at the top of my list. This amazingly delicious, tender, soul-warming dish is perfect for the colder months but can be enjoyed any time of the year.
If you’ve never heard of Pork Osso Bucco, it’s a dish that originated in the Lombardy Region of Italy in the 19th century.
Originally made with veal shanks, pork has become a popular version of this classic Italian dish.
What is a pork shank?
The Pork Shank comes from the front forearm of the pig. This is a tough cut of meat, due to how pigs develop muscles living in the woods. This in turn gives the meat an incredibly rich flavor that is well worth the extra time it takes to cook.
If you don’t see them at your grocer, ask your butcher. He may have them in the back or may be able to order them for you.
What Ingredients do I need to make Pork Osso Bucco?
Let’s start by gathering the ingredients we need to make Pork Osso Bucco. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Pork Osso Bucco?
The first step is dredging the pork shanks in flour seasoned with sea salt and black pepper.
Add vegetable oil to a large dutch oven (6-7 quarts) (or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
Once seared on all sides, remove the pork shanks from the pan and set aside until needed.
**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce
The next step is adding the mirepoix (celery, carrots and onions) and garlic to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked.
CHEF DENNIS TIP:
Never add uncooked vegetables to liquid and boil them. Vegetables will never develop the depth of flavor they will achieve by searing them prior to adding liquid to the pot.
After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.
**This process is called deglazing.
After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.
Allow the mixture to simmer over medium heat for 5 minutes
Add the seared pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.
Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out.
Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
Wouldn’t you love to sit down to a plateful of my Pork Osso Bucco? I know your family will love how ah-mazingly flavorful this dish is and you’ll love how easy it is to make!
More Pork Recipes You’ll Love!
Pork Osso Bucco
Equipment
- Dutch Oven
Ingredients
- 4 pork shanks approx 5 pounds total weight
- coarse sea salt to taste
- black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 4 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper
- 1 cup red wine
- 28 ounce crushed tomatoes
- 2 tbsp tomato paste
- 1 ½ cup chicken stock
- 4 sprigs thyme
- 4 sprigs rosemary
Instructions
- Dredge the pork shanks in flour seasoned with sea salt and black pepper.
- Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
- Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
- Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
- After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
- After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
- Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
- After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out.
- Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
- Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!
Nutrition
Brandon
This looks great. Do you think the recipe would convert well using bone in pork shoulder? Having a hard time finding shanks. It seems like it would from my cooking experience. I know it will fall apart. Thanks Chef
Chef Dennis Littley
as long as it slow cooks, it should work well
Loreto and Nicoletta
Hi Chef Dennis, you are speaking our language with tjis dish! I am drooling because I know the tenderness of the neat is incredible, and that sauce woukd be profound in flavor! Well done! Thanks for shari g!😋🥰❤👌
Jamie
Your Osso bucco was so satisfying and hearty! I love all the aromatics in here and how flavorful it was!
Tristin
I made this recipe for my husband, he loves all pork recipes. This one was especially delicious!
Jenny
I love a good dinner, and your recipes never disappoint. The Osso Bucco came out amazing! It was such a winner and easy to make. Thanks so much for sharing; I will make it again!
Amy
Never tried pork before for osso bucco but thought I would. Great recipe!
Brianna
Even better than my favorite restaurant! So much flavor and fall off the bone tender.
Maddy
An amazing recipe, and I rarely eat pork. But my kids love it and this was very flavorful.
Addie
This pork is incredibly tender and flavorful!
Mikayla
Can you say restaurant quality meal, well this is it. You will not be sorry preparing this meal for yourself or your company.
Sharon
When you are thinking of stick-to-your-ribs comfort food, think of this meal. It’s so good!
Alexandra
The Osso Bucco was delicious, full of flavour and so comforting.
Marcellina
The pork was so delicious! Never thought of using pork for osso bucco!
Andrea White
what a great recipe! love how simple it is too! everyone really enjoyed it!
Erin
This was the perfect winter meal! Such great
flavors!
Chandice Probst
Pork has never been so flavorful!! Love that the flavor shines though your little additions and cooking techniques. Thank you so much!
Sabrina
I love osso bucco but never thought to make it with pork! This worked well and is easier to find than veal shanks. Thanks!
Oscar
I love osso bucco. Your version had such was a great recipe and was so very flavourful. Loved it.
Liz
I made this for dinner last night and it was delicious!
Megan Ellam
Such a great recipe and so delicious! Thanks for sharing constant inspiration.
Rosina ( from Uruguay)
Love it !! It was delicious !!! Thank you Dennis!