Pork Osso Bucco

5 from 6 votes

Pork Osso Bucco is a dish the whole family will love. Packed with veggies, cooked in a wine and broth sauce till the meat falls off the bone.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Italian

Keyword: pork osso bucco, pork osso bucco recipe, pork shank osso bucco

Servings:

Calories: 663kcal

Author: Adrianne

Equipment

1 Kitchen Tongs
1 Chopping board
1 Large sauté pan or Dutch oven with lid
1 Wooden spoon
1 Paper towel
1 Large sauce pan to cook the polenta (optional)

Ingredients

2 tbs olive oil
1.5kg/3 pounds pork shanks cut crossways, skin on or off
¼ teaspoon kosher salt
¼ teaspoon pepper
2 large carrots peeled and finely chopped
1 cup celery rinsed and finely chopped
1 cup onion peeled and finely chopped
2 tablespoon tomato paste
1 tbs garlic chunky minced
1 teaspoon dried fennel
800 grams/28 oz diced tomatoes
2 cubes beef bouillon crushed in your fingers and sprinkled over the diced tomatoes
1 cup chicken stock
1 cup white wine
2-3 dried bay leaves

Garnish (optional):

2 tablespoon parsley
1 tablespoon lemon zest
½ tablespoon garlic chunky minced
polenta cook according to packet instructions

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Season: use kitchen tongs to place pork onto chopping board in one flat layer. Season both sides with salt and pepper.
Brown: add olive oil to pan, turn heat to high, place pork into the pan and sear for at least 3 minutes each side to brown the meat. Once browned, remove and transfer to a chopping board with layer of paper towel.
Vegetables: without rinsing the pan, add carrot, celery and onion, fry for 2 to 3 mins on high heat. Use a wooden spoon to stir throughout this time. Then add the tomato paste, garlic and fennel, stir to combine and allow to cook for a further 2 to 3 mins.
Sauce: add the diced tomatoes to the pan. Crush the bouillon cubes with your fingers and sprinkle over the combined tomato vegetable mixture. Turn the heat to low and allow the dish to simmer.
Pork: use kitchen tongs to place the seared pork back into the pan on top of the tomato vegetable mixture.
Stock and wine: pour in the chicken stock, followed by the wine. Place the bay leaves in the middle of the dish.
Oven bake: place a lid on the pan and transfer to the middle shelf in the oven. Cook for 1 hour 30 mins. You can remove during this time at 30 minute internals, place on a heatproof surface and use tongs to rotate the pork to the other side.
Gremolata: add the chopped parsley, minced garlic and lemon zest to a small bowl and stir to combine.
Polenta: cook the polenta according to the packet instructions, add 2 teaspoons of butter and stir to combine.
Serve: portion the polenta onto plates. Place the pork osso bucco onto a heatproof surface in the centre of the table and provide serving utensils.
Garnish: place the gremolata in a small bowl on the table for garnish, alternatively provide finely chopped parsley and cracked black pepper for serving. Enjoy!

Notes

Note 1 - Pork: you will likely need to get this from your local butcher and request that they cut this for you. Also, you can reduce this to 1kg/2 pounds for my American friends, yet keep the rest of the dish the same. (It will cut down the cost slightly and works if you are feeding less people).
Note 2 - Carrots: this is 2 x medium to large sized carrots, measured it is 2 cups.
Note 3 - Celery: this is about 4 stalks or half stalks once you cut the leafy tops and wider white bit off the end.
Note 4 - Onion: this is 1 medium sized onion peeled and chopped.
Note 5 - Diced tomatoes: go for the plain tins of these ie the ones that don't have additional herbs or spices. You can use crushed tomatoes, however, they will have less texture.

Nutrition