Pork Osso Buco Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shanks with salt and pepper, and sear them in the pot until browned on all sides. Remove the shanks and set aside.

2. 2

   Sauté Vegetables

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

3. 3

   Deglaze and Simmer

   Pour in the white wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce by half.

4. 4

   Add Broth and Herbs

   Return the pork shanks to the pot. Add the broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for about 2-2.5 hours until the pork is tender.

5. 5

   Prepare Accompaniments

   While the pork is cooking, prepare the parmesan risotto, roast squash, and Brussels sprouts. For the risotto, follow a basic recipe adding parmesan cheese at the end. For the squash, cut into cubes, toss with olive oil, salt, and roast at 400°F (200°C) for 25-30 minutes. For Brussels sprouts, halve them, toss with olive oil and roast for 20 minutes.

6. 6

   Serve

   Once the pork is tender, remove from the pot and serve over a bed of parmesan risotto, accompanied by roasted squash, Brussels sprouts, and slices of green apple for freshness.