Osso Buco Recipe

Prep and Season

Pat the pork shanks dry with paper towels. In a shallow dish combine flour, 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each shank lightly in the flour, shaking off excess.

Brown the Shanks

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 3 tablespoons olive oil and 2 tablespoons butter. When hot, add shanks (work in batches if necessary) and brown on all sides, about 4–5 minutes per side, until deep golden. Remove browned shanks to a plate.

Sauté Mirepoix and Aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze

Pour in 1 cup dry white wine and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Build the Braising Liquid

Return the shanks to the pot, arranging them in a single layer. Add 3 cups stock and 1 cup crushed tomatoes (or passata). Nestle in 2 bay leaves, 3 thyme sprigs and 1 rosemary sprig. Bring to a gentle simmer.

Braise

Cover the pot and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 1 hour to ensure liquid remains; add up to 1/2 cup stock if it is getting too low.

Finish Sauce

When shanks are tender, transfer them to a warm platter and skim any excess fat from the sauce. Place pot on stovetop over medium heat and reduce the sauce for 5–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice from half the lemon.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss heirloom carrots and halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon honey or maple syrup, 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange in a single layer with cut sides down for Brussels. Roast until tender and caramelized at edges, about 20–25 minutes, turning once halfway. Roast during the last 25–30 minutes of the shank braise so they finish near the same time.

Bring 3 cups water and 1 teaspoon salt to a rolling boil in a medium saucepan. Slowly whisk in 1 cup coarse polenta. Reduce heat to low and simmer, stirring frequently, until thick and cornmeal grains are tender, 20–25 minutes (follow package for exact timing).

Remove from heat and stir in 1/2 cup milk, 2 tablespoons butter and 1/2 cup grated Parmesan. Using a hand mixer or whisk, beat the polenta vigorously for 30–60 seconds until smooth and whipped. Adjust consistency with a splash more milk or stock if needed. Keep warm until serving.

While shanks braise, combine 1/2 cup finely chopped parsley, 1 minced garlic clove, 1 tablespoon lemon zest, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir to combine. Taste and add more lemon or salt if desired.

To serve: Spoon a generous portion of whipped polenta onto each plate. Place a braised pork shank atop the polenta, spoon some of the reduced braising sauce around it, and arrange roasted heirloom carrots and Brussels alongside. Sprinkle gremolata over the shank (and vegetables) and finish with a wedge of the remaining lemon.