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    Ask Chef Dennis » Recipes » Main Meals » Pork » Restaurant Style Pork Osso Bucco Recipe

    Restaurant Style Pork Osso Bucco Recipe

    Published: Oct 28, 2021 · Modified: Mar 1, 2022 by Chef Dennis Littley · 24 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 53 votes
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    Pinterest image for pork osso bucco

    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.

    close up of pork osso bucco on a white platter

    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    Originally made with veal shanks, pork has become a popular version of this classic Italian dish.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?

    ingredients needed 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.

    Traditionally red wine is used to make Pork Osso Bucco, while white wine is used to make Veal Osso Bucco.

    Chef Tip:

    I’ve used a lot of dutch ovens over the years and this chef only uses a Misen Dutch Oven for his cooking needs.

    Misen also makes great quality knives at a reasonable price and has become my knife of choice for my home kitchens

    How do I make Pork Osso Bucco?

    floured pork shank in a white bowl of seasoned flour

    The first step is dredging the pork shanks in flour seasoned with sea salt and black pepper.

    seared pork shanks in a dutch ovenm

    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

    mirepoix and garlic added to pot

    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.

    red wine added to the cooked vegetables

    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.

    tomatoes, stock and seasonings added to the pot

    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

    seared pork shanks added back into the pot of tomato sauce

    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.

    fully cooked pork shanks in pot of tomato sauce

    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. Fat is what gives the sauce its rich flavor.

    three pork shanks on a bed of tomato sauce on a white oval platter

    Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.

    overhead close up of pork osso bucco

    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!

    Recipe FAQ’s

    What is Pork Osso Bucco

    Traditionally made with veal shanks, my recipe features pork shanks. Beef and Oxtail can also be used. Translated from Italian Osso Bucco means “bone with a hole”. This is a reference to the marrow inside the shanks which adds amazing flavor to the dish.

    Where was Osso Bucco first created?

    Osso Bucco comes from the Lombardy region of Italy

    What part of the animal does Osso Bucco come from?

    Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This is a hard-working part of the animal but slow braising will yield a tender and decadent final dish.

    More Pork Recipes You’ll Love!

    • Country-Style Braised Pork Shank Recipe
    • Dry Rub Grilled Baby Back Ribs : Step by Step Process
    • Perfect Pulled Pork : Restaurant-Style Oven Roasted Pork
    • Korean Pork Barbecue Recipe – Cook Like a Chef

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    overhead close up of pork osso bucco
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    5 from 53 votes

    Braised Pork Osso Bucco

    When it comes to comfort food Pork Osso Bucco is at the top of my list. This easy to make delicious pork dish warms the body and the soul.
    Prep Time10 mins
    Cook Time3 hrs 20 mins
    Total Time3 hrs 35 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 960kcal
    Author: Chef Dennis Littley

    Equipment

    • Dutch Oven

    Ingredients

    • 4 pork shanks approx 5 pounds total weight
    • 1 cup all-purpose flour seasoned with sea salt and blacck pepper to dredge pork shanks
    • 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
    US Customary – Metric
    Prevent your screen from going dark

    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!

    Video

    Nutrition

    Calories: 960kcal | Carbohydrates: 29g | Protein: 130g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 999mg | Potassium: 2904mg | Fiber: 6g | Sugar: 15g | Vitamin A: 6744IU | Vitamin C: 28mg | Calcium: 194mg | Iron: 9mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Hannah-Louise

      January 05, 2022 at 1:43 pm

      What can I use to replace the red wine?

      Reply
      • Chef Dennis Littley

        January 05, 2022 at 3:24 pm

        you can use beef, chicken or vegetable stock. You could also use beer, root beer or Dr. Pepper.

        Reply
    2. Brandon

      November 18, 2021 at 6:12 pm

      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

      Reply
      • Chef Dennis Littley

        November 18, 2021 at 10:00 pm

        as long as it slow cooks, it should work well

        Reply
    3. Loreto and Nicoletta

      November 07, 2021 at 11:46 pm

      5 stars
      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!😋🥰❤👌

      Reply
    4. Jamie

      November 07, 2021 at 10:39 pm

      5 stars
      Your Osso bucco was so satisfying and hearty! I love all the aromatics in here and how flavorful it was!

      Reply
    5. Tristin

      November 07, 2021 at 8:31 pm

      5 stars
      I made this recipe for my husband, he loves all pork recipes. This one was especially delicious!

      Reply
    6. Jenny

      November 07, 2021 at 4:25 pm

      5 stars
      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!

      Reply
    7. Amy

      November 06, 2021 at 10:33 pm

      5 stars
      Never tried pork before for osso bucco but thought I would. Great recipe!

      Reply
    8. Brianna

      November 06, 2021 at 11:43 am

      5 stars
      Even better than my favorite restaurant! So much flavor and fall off the bone tender.

      Reply
    9. Maddy

      November 06, 2021 at 9:06 am

      5 stars
      An amazing recipe, and I rarely eat pork. But my kids love it and this was very flavorful.

      Reply
    10. Addie

      November 05, 2021 at 10:40 pm

      5 stars
      This pork is incredibly tender and flavorful!

      Reply
    11. Mikayla

      November 05, 2021 at 7:57 pm

      5 stars
      Can you say restaurant quality meal, well this is it. You will not be sorry preparing this meal for yourself or your company.

      Reply
    12. Sharon

      November 05, 2021 at 7:47 pm

      5 stars
      When you are thinking of stick-to-your-ribs comfort food, think of this meal. It’s so good!

      Reply
    13. Alexandra

      November 04, 2021 at 11:04 pm

      5 stars
      The Osso Bucco was delicious, full of flavour and so comforting.

      Reply
    14. Marcellina

      November 04, 2021 at 10:58 pm

      The pork was so delicious! Never thought of using pork for osso bucco!

      Reply
    15. Andrea White

      November 04, 2021 at 9:45 pm

      5 stars
      what a great recipe! love how simple it is too! everyone really enjoyed it!

      Reply
      • Erin

        November 04, 2021 at 10:47 pm

        5 stars
        This was the perfect winter meal! Such great
        flavors!

        Reply
      • Chandice Probst

        November 08, 2021 at 12:08 am

        5 stars
        Pork has never been so flavorful!! Love that the flavor shines though your little additions and cooking techniques. Thank you so much!

        Reply
    16. Sabrina

      November 04, 2021 at 8:59 pm

      5 stars
      I love osso bucco but never thought to make it with pork! This worked well and is easier to find than veal shanks. Thanks!

      Reply
    17. Oscar

      November 04, 2021 at 8:02 pm

      5 stars
      I love osso bucco. Your version had such was a great recipe and was so very flavourful. Loved it.

      Reply
    18. Liz

      November 02, 2021 at 10:37 am

      5 stars
      I made this for dinner last night and it was delicious!

      Reply
    19. Megan Ellam

      November 01, 2021 at 5:04 pm

      5 stars
      Such a great recipe and so delicious! Thanks for sharing constant inspiration.

      Reply
    20. Rosina ( from Uruguay)

      October 30, 2021 at 9:37 am

      5 stars
      Love it !! It was delicious !!! Thank you Dennis!

      Reply

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