Jul 14 2026
Restaurants›Gratzzi Italian Grille›Pork Ossobuco Recipe

Pork Ossobuco Recipe

Inspired by Gratzzi Italian Grille
Time8h
Serves4

Overnight slowly roasted kurobuta pork shank in an demi reduction over porcini mushroom risotto.

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Ingredients

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Pork Ossobuco

Porcini Mushroom Risotto

Method

Pork Ossobuco Preparation

  1. 1

    Prepare the Pork Shank

    Season the kurobuta pork shank pieces with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the pork shanks on all sides until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.

  2. 2

    Cook the Aromatics

    In the same skillet, add chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. 3

    Deglaze

    Pour in the red wine to deglaze the skillet, scraping up any brown bits from the bottom. Allow the wine to simmer for 5 minutes until slightly reduced.

  4. 4

    Combine Ingredients

    Add the seared pork shanks back into the skillet, along with the beef stock, fresh thyme, and bay leaves. Bring to a simmer.

  5. 5

    Slow Roast

    Cover the skillet with a lid and transfer it to a preheated oven at 275°F (135°C). Roast for 8 hours or until the pork is tender and falling off the bone.

Porcini Mushroom Risotto Preparation

  1. 6

    Prepare Mushrooms

    Soak dried porcini mushrooms in warm water for about 30 minutes. Drain and chop the mushrooms, reserving the soaking liquid. Strain the liquid through a fine sieve to remove any grit.

  2. 7

    Cook Aromatics

    In a saucepan, heat 2 tablespoons of butter over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and cook for another minute.

  3. 8

    Toast Rice

    Add Arborio rice to the saucepan and stir for about 2 minutes until the rice is slightly translucent.

  4. 9

    Add Stock Gradually

    Begin adding the chicken stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  5. 10

    Finish Risotto

    Stir in the chopped porcini mushrooms, reserved soaking liquid, and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and stir in remaining butter until melted.

Serving

  1. 11

    Plate the Dish

    Spoon the porcini mushroom risotto onto plates and top with the slow-roasted pork ossobuco. Drizzle with the reduced sauce from the roasting pan. Serve hot.

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