Jul 14 2026
Restaurants›The Whitney›Roasted Pork 'osso Buco' Recipe

Roasted Pork 'osso Buco' Recipe

Inspired by The Whitney
Time4h
Serves4

16-Ounce Pork Shank Slow Braised with Fresh Herbs, served with Smashed Yukon Gold Potatoes and Artisan Baby Carrots

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Osso Buco

Smashed Yukon Gold Potatoes

Artisan Baby Carrots

Method

Pork Osso Buco

  1. 1

    Prepare the Pork

    Preheat your oven to 300°F (150°C). Season the pork shanks with salt and black pepper on all sides.

  2. 2

    Sear the Meat

    In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shanks and sear them on all sides until browned, about 8-10 minutes. Remove them from the pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.

  4. 4

    Add Garlic and Herbs

    Add the minced garlic, thyme, and rosemary to the pot, cooking for an additional minute until fragrant.

  5. 5

    Deglaze the Pot

    Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

  6. 6

    Combine Ingredients

    Return the pork shanks to the pot. Add the chicken stock, ensuring the meat is mostly covered. Bring to a simmer.

  7. 7

    Braise the Pork

    Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Smashed Yukon Gold Potatoes

  1. 8

    Cook the Potatoes

    While the pork is braising, peel and cut the Yukon Gold potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.

  2. 9

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter and milk, then mash until desired consistency is achieved. Season with salt and black pepper to taste.

Artisan Baby Carrots

  1. 10

    Prepare the Carrots

    In a separate pot, bring water to a boil and add the baby carrots. Cook for about 5-7 minutes until tender.

  2. 11

    Glaze the Carrots

    Drain the carrots and return them to the pot. Add the butter and honey, stirring to coat the carrots. Season with salt and black pepper to taste.

More from The Whitney