Best 2 Pork Osso Bucco Recipes

Pork Osso Bucco is a hearty Italian stew made with braised pork shanks. The meat is slow-cooked in a flavorful broth until it is fall-off-the-bone tender. The dish is typically served over mashed potatoes or risotto.

This article provides three different recipes for Pork Osso Bucco:

* **Classic Pork Osso Bucco:** This recipe uses traditional Italian ingredients and techniques to create a rich and flavorful stew. The pork shanks are browned in butter and then braised in a broth made with white wine, tomatoes, and vegetables. The dish is simmered for several hours until the meat is tender and the sauce is thick and flavorful.
* **Easy Pork Osso Bucco:** This recipe is a simplified version of the classic dish that is perfect for busy weeknights. The pork shanks are browned in a skillet and then simmered in a slow cooker with a few simple ingredients. The dish is cooked on low for several hours until the meat is tender and the sauce is flavorful.
* **Pork Osso Bucco with Gremolata:** This recipe adds a bright and herbaceous flavor to the classic dish with the addition of gremolata, a mixture of chopped parsley, lemon zest, and garlic. The gremolata is sprinkled over the finished dish before serving.

Here are our top 2 tried and tested recipes!

PORK OSSO BUCCO

Pork Osso Bucco image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h15m

Yield 6 portions

Number Of Ingredients 10

Ingredients

6 pork shanks, 12 to 16 ounces each
2 tablespoons grapeseed oil
3 tablespoons salt and pepper, equal blend, plus more for seasoning
1/2 cup small-diced carrots
1/2 cup small-diced celery
1/2 cup small-diced onions
4 cups prepared veal stock or sauce
2 cups red wine, such as cabernet
2 sticks (1/2 pound) butter, softened
Seasonal vegetables or pasta, for serving

Steps:

Preheat the oven to 300 degrees F.
Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.

PORK OSSO BUCCO

Pork Osso Bucco image

In Italian Osso Bucco means "Bone with a Hole". Served with Creamy Parmesan Risotto and a fresh homemade Gremolata (this really added a nice fresh finishing touch). This can also be done with veal shanks.

Provided by Ruby15

Categories Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup olive oil (or less)
3 -4 lbs pork shanks
1 cup flour
1 tablespoon himalayan salt
1 tablespoon black pepper
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 cup chopped onion
1 cup red wine
3 tablespoons tomato paste
1 1/2 tablespoons anchovy paste
3 tablespoons chopped garlic
1 tablespoon chopped rosemary (fresh)
1 tablespoon chopped thyme (fresh)
2 -3 bay leaves
1 quart of beef bone broth (or beef stock)
1/4-1/2 cup capers (Rinsed)
1/2-3/4 cup pitted kalametas olive

Steps:

Chop carrots, celery, and onions (I put everything in my food processer).
Preheat oven to 325 degrees F.
Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
Cook for 2 - 3 hours. This depends on the size of the shanks.
Remove bay leaves - ready to serve!

Nutrition Facts : Calories 258.7, Fat 15.4, SaturatedFat 2.2, Cholesterol 4, Sodium 1613.8, Carbohydrate 21.4, Fiber 2.7, Sugar 3.6, Protein 4.5

Tips:

Choose high-quality pork shanks. Look for shanks that are meaty and have a good amount of marbling.
Brown the shanks well before braising them. This will help to develop flavor and color.
Use a variety of vegetables in your braising liquid. This will add flavor and depth to the dish.
Simmer the shanks until they are fall-off-the-bone tender. This will take at least 2 hours, but it is worth the wait.
Serve the osso buco over mashed potatoes, rice, or polenta. You can also add a side of vegetables or salad.

Conclusion:

Pork osso buco is a delicious and hearty dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little planning, you can create a memorable meal that your friends and family will love.