Jul 14 2026
Restaurants›Via Italian Table›Berkshire Pork Osso Buco Recipe

Berkshire Pork Osso Buco Recipe

Inspired by Via Italian Table
Time3h 30m
Serves4

Braised for hours until fall off the bone tender

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Ingredients

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Meat

Vegetables

Liquids

Herbs & Spices

Method

Preparation

  1. 1

    Prepare the Shanks

    Pat the Berkshire pork shanks dry with paper towels. Season generously with salt and black pepper on all sides.

  2. 2

    Chop Vegetables

    Dice the carrots, onion, and celery into small, uniform pieces. Mince the garlic cloves.

Cooking

  1. 3

    Sear the Meat

    In a large Dutch oven, heat the olive oil over medium-high heat. Add the seasoned pork shanks and sear them for about 3-4 minutes on each side until browned. Remove them from the pot and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add the diced carrots, onion, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. 5

    Deglaze the Pot

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

  4. 6

    Add Stock and Herbs

    Return the pork shanks to the pot. Add the chicken stock, thyme, bay leaves, and bring the mixture to a simmer.

  5. 7

    Braise the Shanks

    Cover the pot with a lid and reduce heat to low. Let the osso buco braise for 2.5 to 3 hours or until the meat is fork-tender. Stir occasionally and check the liquid level, adding more stock if necessary.

Serving

  1. 8

    Plate the Dish

    Once the pork osso buco is tender, remove it from the heat. Discard the bay leaves. Serve the osso buco over mashed potatoes or polenta, spooning the braising liquid and vegetables over the top.

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