Pork Osso Buco 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. Brown the pork shanks on all sides, about 6-8 minutes per side. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add diced carrots, celery, onion, and minced garlic. Sauté for about 5-7 minutes until vegetables are softened.

3. 3

   Deglaze and Simmer

   Pour in the white wine, scraping the bottom of the pot to deglaze. Allow it to reduce for about 3-4 minutes. Add the broth and Calabrian chili paste.

4. 4

   Cook the Osso Buco

   Return the browned pork shanks to the pot. Bring to a simmer, cover, and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the pork is tender.

5. 5

   Finish with Olives and Preserved Lemons

   In the last 15 minutes of cooking, add the chopped preserved lemons and Castelvetrano olives to the pot. Stir gently to combine.

6. 6

   Serve

   Once done, serve the osso buco hot, garnished with fresh parsley. Enjoy with your choice of sides.