Pork Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Pork

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

2. 2

   Sauté the Vegetables

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

3. 3

   Build the Sauce

   Stir in the tomato paste and cook for 2 minutes. Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

4. 4

   Braise the Pork

   Return the pork shanks to the pot. Add chicken stock, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Braise for 2-3 hours until the meat is tender.

5. 5

   Make the Sweet Potato Mash

   While the pork is braising, boil sweet potatoes in salted water until tender. Drain and mash with butter. Season to taste with salt and pepper.

6. 6

   Prepare the Sautéed Greens

   In a separate pan, sauté the greens with a little olive oil until wilted. Season with salt and pepper.

7. 7

   Prepare the Reduction

   In a small saucepan, combine maple syrup and whole grain mustard. Simmer for 5-7 minutes until slightly thickened.

8. 8

   Serve

   Plate the braised pork shank on a bed of sweet potato mash, top with sautéed greens, and drizzle with the maple mustard reduction.