Braised Pork Osso Bucco Recipe

I swapped veal for pork and braised shanks slowly until they captured the classic Milanese flavors in my Pork Osso Bucco Recipe.

I never thought swapping veal for pork shanks would make me rethink a classic, but here we are. My Braised Pork Shanks Recipe is loud, honest, and kind of stubborn in the best way.

The lemon zest slices through the richness so you don’t end up numb to flavor, and a hint of Osso Bucco White Wine gives the whole thing a lifted, slightly acidic note that keeps you coming back. It’s not polite, it asks for attention, and it’s one of those dishes that makes people pause mid bite and ask what the heck you did.

I served it on a random Tuesday and everyone argued over the bone.

Ingredients

• Pork shanks: Rich in protein and collagen, makes silky braising sauce, hearty and satisfying.
• Pancetta or bacon: Adds salty, smoky fat that deepens flavor, not very lean though.
• Garlic: Sharp, savory and aromatic, low calorie, boosts savory taste and health benefits.
• Crushed tomatoes: Provide acidity and natural sweetness, rich in fiber and vitamin C.
• White wine: Adds bright acidity and fruity notes, helps tenderize meat during braise.
• Lemon zest: Tiny punch of citrus oil, lifts heavy flavors, gives freshness and aroma.
• Parsley: Finishing green, adds herbaceous freshness and mild bitterness, light on calories.
• Onion: Gives sweetness when caramelized, adds body and depth, source of some fiber.
• Carrot: Sweet root note, adds subtle sweetness and color, contains beta carotene.

Ingredient Quantities

• 4 pork shanks (about 3 to 4 lb total bone in)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all purpose flour
• 2 tablespoons olive oil
• 2 ounces pancetta or 2 slices bacon, chopped (optional)
• 1 large onion
• 1 large carrot
• 2 celery stalks
• 5 garlic cloves
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 14 ounce can crushed tomatoes
• 2 cups low sodium chicken or beef stock
• 2 bay leaves
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1/4 cup fresh flat leaf parsley
• Zest of 1 lemon
• 2 tablespoons unsalted butter (optional)

How to Make this

1. Preheat oven to 325F. Pat 4 pork shanks dry with paper towels, season well with kosher salt and freshly ground black pepper, then lightly dredge in 1/2 cup all purpose flour, shaking off the excess.

2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown shanks in batches so they get a deep golden crust, about 3 to 4 minutes per side. Transfer browned shanks to a plate.

3. Add 2 ounces chopped pancetta or 2 slices chopped bacon to the pot if using, cook until crisp, then scoop most of the fat out leaving a tablespoon or two. If not using pancetta add a little extra oil.

4. Add 1 large chopped onion, 1 large diced carrot and 2 diced celery stalks. Cook over medium heat until softened, about 6 to 8 minutes, season lightly with salt and pepper. Add 5 minced garlic cloves and 2 tablespoons tomato paste, cook 1 to 2 minutes until the paste darkens and smells roasted.

5. Pour in 1 cup dry white wine to deglaze the pan, scraping all those brown bits off the bottom with a wooden spoon. Let the wine simmer and reduce by about half, this concentrates the flavor.

6. Stir in a 14 ounce can crushed tomatoes and 2 cups low sodium chicken or beef stock. Add 2 bay leaves and 4 sprigs fresh thyme or 1 teaspoon dried thyme. Bring the sauce to a gentle simmer.

7. Nestle the browned pork shanks back into the pot, spoon some sauce over them, cover the pot and transfer to the oven. Braise until the meat is fork tender and starting to pull away from the bone, about 2 to 2 1/2 hours.

8. When done remove the shanks to a platter. Skim any excess fat from the surface of the sauce, then finish the sauce on the stove over low heat if it needs thickening. Stir in 2 tablespoons unsalted butter if you like it richer, taste and adjust salt and pepper.

9. Make a quick gremolata by finely chopping 1/4 cup fresh flat leaf parsley and mixing it with the zest of 1 lemon. Spoon sauce over the shanks, sprinkle the gremolata on top right before serving. Serve with risotto, polenta or mashed potatoes for a cozy meal.

Equipment Needed

1. Large Dutch oven or heavy ovenproof pot, about 6 to 7 quart
2. Rimmed baking sheet or large plate to hold the browned shanks
3. Chef’s knife
4. Cutting board
5. Wooden spoon or sturdy spatula for scraping up browned bits, you wont regret a good one
6. Long tongs for turning and moving the shanks
7. Measuring cups and spoons
8. Paper towels, oven mitts and a slotted spoon or small ladle for skimming fat

FAQ

Braised Pork Osso Bucco Recipe Substitutions and Variations

• Pork shanks: swap for beef shanks, veal shanks or a bone in pork shoulder if you want more shreddable meat, cook time similar but check for tenderness.
• Pancetta or bacon: use guanciale, chopped prosciutto, or just omit and add a little extra olive oil and smoked paprika for depth.
• Dry white wine: replace with dry vermouth, or use extra stock plus 1 tablespoon lemon juice or white wine vinegar for brightness.
• Crushed tomatoes: sub with canned whole tomatoes lightly crushed by hand, tomato passata, or fresh tomatoes blitzed in a blender and strained.

Pro Tips

1) Salt and dry the shanks ahead of time, like an hour if you can, it really helps the crust so you get better browning instead of steaming. Don’t skip patting them completely dry, or the flour wont stick as well.

2) Brown in batches over fairly high heat and dont crowd the pot, otherwise you lose those tasty browned bits. When you deglaze, scrape the bottom hard with a wooden spoon, those brown bits are where the flavor lives.

3) Low and slow is forgiving, but check for tenderness not time, every shank cooks a bit different. If you make it a day ahead the flavors deepen, and chilling lets you scoop off excess fat easily before reheating.

4) Finish the sauce by reducing until it’s glossy and taste before adding butter or finishing herbs, you can always add richness later but you cant take salt away. Mix the gremolata just before serving so the lemon zest stays bright, not dull.