Pork Osso Buco
Pork Osso Buco is a delicious Italian dish made with pork shanks that are braised until tender in a flavorful sauce. The meat becomes incredibly tender and flavorful, and it's often served with a rich gravy and garnished with gremolata.
Ingredients
- 4 pork shanks
- Salt and pepper
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 cup chicken broth or beef broth
- 1 cup dry white wine
- 1 can crushed tomatoes 14 oz
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
Gremolata optional garnish:
- parsley chopped
- lemon zest
- minced garlic
Instructions
- Preheat the oven to 350°F (180°C).
- Season the pork shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the pork shanks on all sides until golden brown. Remove and set aside.
- In the same pot, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
- Add the chicken or beef broth, crushed tomatoes, thyme, and rosemary. Bring to a simmer.
- Return the pork shanks to the pot, nestling them into the sauce.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2-2.5 hours, or until the pork is tender and falling off the bone.
- If desired, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic.
- Serve the Pork Osso Buco hot, garnished with gremolata. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 216kcal (11%)Carbohydrates: 24g (8%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mg (1%)Sodium: 382mg (17%)Potassium: 528mg (15%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 5348IU (107%)Vitamin C: 15mg (18%)Calcium: 77mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
