Pork Osso Bucco Recipe
12 oz, slowly braised pork shank, topped with a piccata sauce.*contains dairy
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Ingredients
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Pork Osso Bucco
Piccata Sauce
Method
Pork Osso Bucco Preparation
- 1
Season the Pork Shank
Sprinkle the pork shank with salt and black pepper on all sides, ensuring an even coating.
- 2
Sear the Pork
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the seasoned pork shank and sear for about 3-4 minutes on each side until browned. Remove the pork and set aside.
- 3
- 4
Deglaze and Add Liquids
Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes. Then, add the chicken broth, thyme, and bay leaf.
- 5
Braise the Pork
Return the seared pork shank to the pot. Bring to a simmer, then cover and reduce the heat to low. Let it braise for about 2 hours or until the pork is tender and falling off the bone.
Piccata Sauce Preparation
- 6
Prepare the Sauce
In a small saucepan, melt the butter over medium heat. Stir in the lemon juice and capers, cooking for about 2-3 minutes until heated through.
- 7
Finish the Sauce
Remove from heat and stir in the chopped parsley. Set aside until ready to serve.
Serving
- 8
Plate the Dish
Once the pork osso bucco is tender, remove it from the pot and place it on a serving plate. Spoon the piccata sauce over the top and serve immediately.
