Osso Buco Recipe

Cooking Directions

1. 1

   Prepare the Pork Shank

   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, about 5-7 minutes. Remove the shanks and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

3. 3

   Deglaze the Pot

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.

4. 4

   Add Remaining Ingredients

   Stir in chicken broth, crushed tomatoes, and saffron threads. Return the pork shanks to the pot and bring to a simmer.

5. 5

   Slow Cook the Osso Buco

   Cover and reduce the heat to low. Let it cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

6. 6

   Prepare the Gremolata

   In a small bowl, mix chopped parsley and lemon zest. This will be used as a garnish.

7. 7

   Serve

   Serve the osso buco hot, garnished with the gremolata. Pair with Risotto Milanese for a complete meal.