Jul 14 2026
Restaurants›Prima Italia›Pork Osso Bucco Recipe

Pork Osso Bucco Recipe

Inspired by Prima Italia
Time3h
Serves4

Braised pork shank covered with bordelaise sauce, topped with gremolata and served on a bed of creamy polenta

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Ingredients

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Pork Osso Bucco

Bordelaise Sauce

Gremolata

Creamy Polenta

Method

Pork Osso Bucco Preparation

  1. 1

    Sear the Pork Shanks

    In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season the pork shanks with salt and black pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove the shanks from the pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce the wine by half, about 10 minutes.

  4. 4

    Add Broth and Herbs

    Return the pork shanks to the pot. Add beef broth, fresh thyme, and bay leaf. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2-3 hours, or until the pork is tender and falls off the bone.

Bordelaise Sauce Preparation

  1. 5

    Prepare the Sauce

    In a small saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent, about 3-4 minutes. Pour in the red wine and beef broth, bring to a boil, then reduce heat and simmer until the sauce thickens, about 15-20 minutes. Season with salt and pepper to taste.

Gremolata Preparation

  1. 6

    Combine Ingredients

    In a small bowl, mix the chopped parsley, minced garlic, and lemon zest. Set aside.

Creamy Polenta Preparation

  1. 7

    Cook the Polenta

    In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer for about 30 minutes, stirring frequently.

  2. 8

    Finish the Polenta

    Once the polenta is thick and creamy, stir in butter, grated Parmesan cheese, and salt to taste. Remove from heat.

Plating

  1. 9

    Serve

    On each plate, create a bed of creamy polenta, place a pork shank on top, and drizzle with the bordelaise sauce. Finish with a sprinkle of gremolata.

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