Jul 17 2026
Restaurants›Parizade›Braised Pork Osso Bucco Recipe

Braised Pork Osso Bucco Recipe

Inspired by Parizade
Time2h 30m
Serves4

creamy polenta, bacon jam, pecorino romano

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Ingredients

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Braised Pork Osso Bucco

Creamy Polenta

Bacon Jam

Method

Braised Pork Osso Bucco

  1. 1

    Prepare the Pork

    Season the pork shanks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shanks on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

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

  3. 3

    Deglaze and Braise

    Stir in tomato paste, then add white wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce for 5 minutes. Return the pork shanks to the pot, add the stock, thyme, and bay leaves. Cover and simmer on low heat for 2-3 hours, until the meat is tender.

Creamy Polenta

  1. 4

    Cook the Polenta

    In a saucepan, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened, about 30 minutes.

  2. 5

    Finish the Polenta

    Stir in butter, grated Pecorino Romano cheese, and salt. Mix well and keep warm.

Bacon Jam

  1. 6

    Cook the Bacon

    In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.

  2. 7

    Make the Jam

    In the same skillet, add the chopped onion and cook until softened. Stir in the cooked bacon, brown sugar, apple cider vinegar, and black pepper. Cook on low heat, stirring occasionally, until thickened, about 15-20 minutes.

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