pork osso buco recipe

Written BySheba G Updated On
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The Best pork osso buco recipe

I’ve been making pork osso buco for years, and it’s always a crowd-pleaser. This traditional Italian dish is a staple in many households, and for good reason – it’s hearty, flavorful, and easy to prepare.

The name ‘osso buco’ literally means ‘hollow bone’ in Italian, which refers to the braising process that tenderizes the meat. I love serving this dish on special occasions or during the colder months when a warm, comforting meal is just what we need.

My family and I have enjoyed it countless times, and I’m sure you will too once you try it out. The aroma of slow-cooked pork, vegetables, and white wine is simply irresistible.

One of the best things about osso buco is how easy it is to customize – you can use pork shanks or even substitute with beef or lamb if you prefer. The key to this recipe is in the slow-cooking process, which breaks down the connective tissues in the meat, making it tender and fall-apart delicious.

I like to serve it with some crusty bread or over mashed potatoes for a satisfying meal. My kids adore helping me prepare this dish – they love watching the pork braise away in the oven all day long.

Pork Osso Buco

4.7 from 737 votes

A rich and hearty Italian braised pork shank dish, slow-cooked in a savory tomato and wine sauce until fork-tender. This comforting meal is perfect for a special dinner, served with creamy polenta or crusty bread.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pork Shanks

4 pork shanks, about 1 inch thick
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

For the Braising Liquid

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry white wine
1 can (14.5 oz) crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tablespoon tomato paste

For the Gremolata (optional)

1/4 cup fresh parsley, chopped
2 tablespoons lemon zest
2 cloves garlic, minced

👨‍🍳Directions

1Pat the pork shanks dry with paper towels and season generously with salt and pepper.
2Dredge each shank in flour, shaking off any excess, so they brown evenly.
3Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4Sear the pork shanks in batches, cooking for 3 to 4 minutes per side until deeply golden brown, then transfer to a plate.
5Reduce heat to medium and add the onion, carrots, and celery to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until the vegetables soften and begin to brown.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Pour in the white wine and scrape up any browned bits from the bottom of the pot, then let it simmer for 2 minutes until slightly reduced.
9Stir in the crushed tomatoes, chicken broth, tomato paste, rosemary, thyme, and bay leaf.
10Return the pork shanks to the pot, nestling them into the liquid, and bring the mixture to a gentle simmer.
11Cover the pot with a lid and transfer to a preheated 325°F oven.
12Braise for 2 to 2.
5 hours, turning the shanks once halfway through, until the meat is very tender and pulls away from the bone easily.
13While the osso buco cooks, prepare the gremolata by mixing the parsley, lemon zest, and minced garlic in a small bowl.
Set aside.
14Remove the pot from the oven and discard the herb sprigs and bay leaf.
15Taste the sauce and adjust seasoning with salt and pepper.
16Serve the pork shanks over polenta or with crusty bread, spooning the sauce over the top and garnishing with gremolata.

🔧Equipment

Large Dutch oven or heavy pot with lid
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 42g

📝Notes

For a deeper flavor, marinate the pork shanks in the wine and herbs overnight. If you prefer a thicker sauce, remove the shanks after braising and simmer the liquid on the stovetop for 5 to 10 minutes until reduced.

Watch Video Of How Pork Osso Buco Works

This pork osso buco recipe has been a staple in our household for years, and I’m confident it will be yours too.

It’s perfect for special occasions or everyday meals alike – simply serve with some crusty bread or over mashed potatoes for a satisfying meal.

You can also store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Pork Osso Buco

Q: What does osso buco mean?

In Italian, ‘osso buco’ literally means ‘hollow bone’. This refers to the braising process that tenderizes the meat.

Q: Can I use beef or lamb instead of pork?

Sure! While traditional osso buco uses pork shanks, you can easily substitute with beef or lamb if you prefer.

Q: What’s the best way to serve osso buco?

I like to serve it with some crusty bread or over mashed potatoes for a satisfying meal.

Q: Can I make osso buco ahead of time?

Yes! This dish freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag.

Q: How long does osso buco take to cook?

The slow-cooking process typically takes around 2-3 hours, but you can also cook it on low heat overnight for a more hands-off experience.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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