Pork Osso Bucco Recipe

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.

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.

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.

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.

Serve

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