When it comes to comfort food, Pork Osso Bucco is at the top of my list. This amazingly delicious, tender, soul-warming dish is perfect for the colder months but can be enjoyed any time of the year.
If you’ve never heard of Pork Osso Bucco, it’s a dish that originated in the Lombardy Region of Italy in the 19th century.
Originally made with veal shanks, pork has become a popular version of this classic Italian dish.
What is a pork shank?
The Pork Shank comes from the front forearm of the pig. This is a tough cut of meat, due to how pigs develop muscles living in the woods. This in turn gives the meat an incredibly rich flavor that is well worth the extra time it takes to cook.
If you don’t see them at your grocer, ask your butcher. He may have them in the back or may be able to order them for you.
What Ingredients do I need to make Pork Osso Bucco?
Let’s start by gathering the ingredients we need to make Pork Osso Bucco. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Traditionally red wine is used to make Pork Osso Bucco, while white wine is used to make Veal Osso Bucco.
Chef Tip:
I’ve used a lot of dutch ovens over the years and this chef only uses a Misen Dutch Oven for his cooking needs.
Misen also makes great quality knives at a reasonable price and has become my knife of choice for my home kitchens
How do I make Pork Osso Bucco?
The first step is dredging the pork shanks in flour seasoned with sea salt and black pepper.
Add vegetable oil to a large dutch oven (6-7 quarts) (or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
Once seared on all sides, remove the pork shanks from the pan and set aside until needed.
**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce
The next step is adding the mirepoix (celery, carrots and onions) and garlic to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked.
CHEF DENNIS TIP:
Never add uncooked vegetables to liquid and boil them. Vegetables will never develop the depth of flavor they will achieve by searing them prior to adding liquid to the pot.
After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.
**This process is called deglazing.
After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.
Allow the mixture to simmer over medium heat for 5 minutes
Add the seared pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.
Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out. Fat is what gives the sauce its rich flavor.
Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
Wouldn’t you love to sit down to a plateful of my Pork Osso Bucco? I know your family will love how ah-mazingly flavorful this dish is and you’ll love how easy it is to make!
I’ve used a lot of Dutch ovens over the years, and this chef only uses Misen Dutch Ovens for his cooking.
Misen also makes great quality knives at a reasonable price and has become my knife of choice for my home kitchens.
Recipe FAQ’s
Traditionally made with veal shanks, my recipe features pork shanks. Beef and Oxtail can also be used. Translated from Italian Osso Bucco means “bone with a hole”. This is a reference to the marrow inside the shanks which adds amazing flavor to the dish.
Osso Bucco comes from the Lombardy region of Italy
Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This is a hard-working part of the animal but slow braising will yield a tender and decadent final dish.
More Pork Recipes You’ll Love!
Braised Pork Osso Bucco
Equipment
- Dutch Oven
Ingredients
- 4 pork shanks approx 5 pounds total weight
- 1 cup all-purpose flour seasoned with sea salt and blacck pepper to dredge pork shanks
- coarse sea salt to taste
- black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 4 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper
- 1 cup red wine
- 28 ounce crushed tomatoes
- 2 tablespoon tomato paste
- 1 ½ cup chicken stock
- 4 sprigs thyme
- 4 sprigs rosemary
Instructions
- Dredge the pork shanks in flour seasoned with sea salt and black pepper.
- Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
- Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
- Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
- After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
- After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
- Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
- After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out.
- Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
- Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!
Leia
I’ve never cooked or purchased pork shanks. They were frozen and the butcher cut them up for easier defrosting. Do you think I should cook them for less time? Also, they only had 3lbs. Do you think I should reduce anything with respect to the sauce?
Chef Dennis Littley
Cooking time won’t change, they need to cook long enough for the connecting tissue to break down. As for the sauce you can cut it back by about 1/3.
John
Hi Chef, I love your recipe. I’ve made it a few times now, and it’s great every time. If I use Veal shanks is the cook times the same?
Chef Dennis Littley
Thank you! I would cook them for 2.5 hours, just cutting back the cooking time a little. Veal doesn’t have much fat so they don’t benefit from the additional cooking time.
Debbie Vought
Would pork hocks work as a substitute? I could not find pork shank? Thank you
Chef Dennis Littley
As long as they’re not smoked or cooked, you can use pork hocks. The big difference is in the the amount of meat on the bone. Shanks are higher up on the so they have more meat.
Cris
I made this with Pork shank from our farmers market and it was delicious! Making it again for a wine dinner. Thank you for the great recipe!
Chef Dennis Littley
You are very welcome and I’m happy to hear you enjoyed the osso bucco.
Freddie
Can this recipe be made a day ahead? Reheating directions?
Chef Dennis Littley
Yes it can. Reheat in a casserole dish covered with foil at 350 degrees for 25-35 minutes or until an instant read thermometer inserted into the thickest part of the shank reads at least 165 degrees F.
Lisa B.
Spot On Chef Dennis!
Made the Pork Osso Bucco last evening…flavors were incredible!
Thank you…your recipes are always full of flavor, easy to follow and taste amazing. Keep Cooking.
Chef Dennis Littley
Thanks for letting me know you’ve enjoyed the osso bucco Lisa. I hope you find more delicious recipes on my website to try.
Bonnie
Would this be good with lamb shanks?
Chef Dennis Littley
This recipe will work nicely with lamb shanks.
Dee
I have a package of precooked frozen pork shanks. Would this recipe work or would they be overcooked?
Chef Dennis Littley
You can make the sauce for them, and add them in for about 30 minutes, but I wouldn’t advise cooking them much longer.
Teri
Instead of braising in oven, can this be prepared in a crock pot?
Chef Dennis Littley
It can be done in a slow cooker. The meat should still be seared before cooking, it can be cooked without searing but it won’t be as good.
Lois Luckovich
Not many people in the younger set know what a treat osso bucco is. I for one as a member of the nearly 60 set will be making this as soon as I can get to a butcher.
Patsy
If I were to double the recipe would the cooking time stay the same?
Chef Dennis Littley
It shouldn’t change, after the searing and initial set up it’s all slow cooking. As long as you’ve got a big enough pot, you’ll be fine.
Elaine Sclafani
To make osso-bucco for 8 dinner party, I should be able to easily double the recipe, yes? That should work out yummy, yes?
Chef Dennis Littley
Yes you can easily double this recipe, you just need 2 dutch ovens or a roasting pan large enough to hold enough them.
Hannah-Louise
What can I use to replace the red wine?
Chef Dennis Littley
you can use beef, chicken or vegetable stock. You could also use beer, root beer or Dr. Pepper.
Brandon
This looks great. Do you think the recipe would convert well using bone in pork shoulder? Having a hard time finding shanks. It seems like it would from my cooking experience. I know it will fall apart. Thanks Chef
Chef Dennis Littley
as long as it slow cooks, it should work well
Rld
Can you double this recipe roasting in same roaster? Or use two roasters?
Chef Dennis Littley
If you have a large enough roasting, like a 12-inch sauteuse that would work. If not you’re better off using two pots
Loreto and Nicoletta
Hi Chef Dennis, you are speaking our language with tjis dish! I am drooling because I know the tenderness of the neat is incredible, and that sauce woukd be profound in flavor! Well done! Thanks for shari g!😋🥰❤👌
Jamie
Your Osso bucco was so satisfying and hearty! I love all the aromatics in here and how flavorful it was!
Tristin
I made this recipe for my husband, he loves all pork recipes. This one was especially delicious!