Pork Osso Bucco Ragu Recipe

Cooking Instructions

1. 1

   Prepare the Pork

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

2. 2

   Sauté Vegetables

   In the same pot, add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened. Add sliced mushrooms and cook for another 5 minutes.

3. 3

   Deglaze and Simmer

   Pour in the red wine to deglaze the pot, scraping up any browned bits. Stir in crushed tomatoes, beef broth, dried oregano, and dried basil. Return the pork osso bucco to the pot.

4. 4

   Cook the Ragu

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, until the pork is tender and falls off the bone.

5. 5

   Cook the Gnocchi

   In a separate pot, bring salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.

6. 6

   Combine and Serve

   Once the ragu is ready, remove the pork, shred the meat, and return it to the pot. Add the cooked gnocchi and stir to combine. Serve hot, topped with grated Parmesan cheese.