Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Pork Shank

   Season the pork shanks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the pork shanks on all sides until browned. Remove and set aside.

2. 2

   Make the Ragú

   In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until softened, then add minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.

3. 3

   Deglaze and Simmer

   Pour in the white wine and scrape the bottom of the pot. Bring to a boil and let it reduce for 5 minutes. Add chicken broth, bay leaves, and thyme. Return the pork shanks to the pot, cover, and simmer for 1.5 to 2 hours until the meat is tender.

4. 4

   Prepare the Polenta

   In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously. Cook for about 20-25 minutes until thickened. Stir in butter and grated Parmesan cheese until creamy.

5. 5

   Cook Seasonal Vegetables

   Steam or sauté seasonal vegetables in a little olive oil until tender, about 5-7 minutes.

6. 6

   Serve

   To serve, place a portion of creamy polenta on a plate, top with the braised pork shank and ragú, and arrange the seasonal vegetables on the side.