Osso Buco Recipe

Cooking Directions

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 until browned on all sides. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for another minute.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer.

4. 4

   Combine Ingredients

   Add the crushed tomatoes, broth, bay leaves, and thyme to the pot. Return the seared pork shanks to the pot, ensuring they are submerged in the sauce.

5. 5

   Braise the Pork

   Cover the pot and reduce heat to low. Let it simmer for about 2 hours, or until the pork is tender and falling off the bone.

6. 6

   Prepare the Polenta

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta. Reduce heat and cook, stirring constantly, until thickened (about 20-25 minutes). Stir in salt and pepper to taste.

7. 7

   Serve

   Remove the pork shanks from the pot and serve over polenta. Spoon the pomodoro sauce over the top and garnish with parsley salsa verde and grated pecorino romano.