Tender and Juicy Pork Osso Buco: A Mouthwatering

1. Season pork shank with salt and pepper.

2. Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.

3. Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.

4. Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.

5. Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.

   

Cooking Tips:

If using whole cloves, tie them in cheesecloth along with the bay leaf and other herbs to create a “bouquet garni.”

You can serve the shanks over polenta, pasta, or rice.

Love garlic? Top osso buco with gremolata instead of parsley and lemon zest.