Pork Osso Bucco Recipe
Indulge in our tender Pork Osso Bucco, slow-braised to perfection in a rich blend of aromatic herbs and spices. Each bite reveals succulent layers of flavor, complemented by a luscious, savory sauce that clings beautifully to the melt-in-your-mouth meat. Served atop a bed of creamy polenta and garnished with a refreshing gremolata, this dish is a comforting and elegant experience that will warm your soul and delight your palate.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Searing the Pork
In a large Dutch oven, heat the olive oil over medium-high heat. Season the pork shanks with salt and black pepper. Brown the pork shanks on all sides, about 8-10 minutes. Remove and set aside.
Sautéing Vegetables
In the same pot, add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Building the Sauce
Add the tomato paste and cook for 2 minutes, then pour in the white wine, scraping the bottom of the pot to remove any browned bits. Bring to a boil and let it reduce by half.
Simmering the Dish
Return the pork shanks to the pot, add the chicken broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, or until the pork is tender and falling off the bone.
Final Touches
Taste and adjust seasoning with salt and black pepper as needed. Remove bay leaves before serving.