Pork Osso Bucco Recipe

Cooking Directions

1. 1

   Sear the Pork

   In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shanks with salt and black pepper. Sear the pork shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks and set aside.

2. 2

   Sauté the Vegetables

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

3. 3

   Add Tomato Paste and Deglaze

   Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for a few minutes until slightly reduced.

4. 4

   Add Broth and Herbs

   Return the pork shanks to the pot. Add chicken broth, thyme, and bay leaves. 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.

5. 5

   Serve

   Remove the pork shanks and set aside. Strain the sauce if desired, and serve the osso bucco with parsnip puree.