Red Wine Braised Pork Ossobuco Recipe

Cooking the Ossobuco

1. 1

   Prepare the Pork

   Season the pork shanks with salt and pepper on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork shanks until browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the diced carrot, celery, onion, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half.

4. 4

   Add Stock and Herbs

   Stir in the beef stock, thyme, and bay leaves. Return the seared pork shanks to the pot, ensuring they are submerged in the liquid.

5. 5

   Braise

   Cover the pot and reduce the heat to low. Allow to braise for about 2-2.5 hours, until the pork is tender and falling off the bone.