Pork Osso Bucco

This Ossobuco recipe swaps traditional veal for whole pork shanks, slow-braised until fall-apart tender in a rich, aromatic tomato and white wine sauce. Served with creamy polenta or risotto, this dish is pure comfort with deep Italian flavors.

Ingredients

For the Ossobuco:

• 2 whole pork shanks (about 3-4 lbs total)

• Salt and black pepper, to taste

• 3 tbsp olive oil

• 1 medium onion, diced

• 1 large carrot, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 cup dry white wine

• 1 (28 oz) can crushed tomatoes

• 2 cups chicken

• 2 tbsp tomato paste

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 1 bay leaf

For Serving:

• Creamy polenta or risotto

Instructions

1. Prepare the Pork Shanks:

1. Pat the pork shanks dry, then season generously with salt and black pepper.

2. Sear the Shanks:

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Sear the pork shanks on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.

3. Build the Sauce:

1. In the same pot, add onion, carrot, and celery. Sauté for 5 minutes until softened.

2. Stir in garlic and and tomato paste and cook for 1 more minute.

3. Deglaze with white wine, scraping up any browned bits. Simmer for 2 minutes.

4. Add crushed tomatoes, broth, rosemary, thyme, and bay leaf. Stir to combine.

4. Braise the Ossobuco:

1. Return the pork shanks to the pot, submerging them partially in the sauce.

2. Cover and braise in a preheated 325°F (163°C) oven for 2.5 to 3 hours, turning shanks halfway, until the meat is tender and pulling away from the bone.

5. Serve and Enjoy:

1. Plate the ossobuco over polenta or risotto, spooning the sauce over the top.

2. Enjoy!