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Pork Osso Buco

Rated as 4.78 out of 5 Stars

"Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too."
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Ingredients

3 h 20 m servings 262 cals
Original recipe yields 6 servings

Directions

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  1. Salt and pepper both sides of pork shank sections.
  2. Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
  3. When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
  4. Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

Footnotes

  • Chef's Note:
  • If using whole clove, tie them in some cheese cloth 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 the osso buco with gremolata rather than simply lemon zest and parsley.

Nutrition Facts


Per Serving: 262 calories; 8.4 g fat; 9.7 g carbohydrates; 30.3 g protein; 82 mg cholesterol; 1384 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Absolutely delicious! I had the poor man's version, I made it with boneless pork loin chops. I substituted broth for the wine (only because I was out of wine). I adjusted the cooking time down a...

Most helpful critical review

The taste was good. The steps were easy. But, I must've missed something. I simmered it for 4 hours, but maybe it was the electric skillet. The meat was rubbery. I had to put mine in the ...

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Absolutely delicious! I had the poor man's version, I made it with boneless pork loin chops. I substituted broth for the wine (only because I was out of wine). I adjusted the cooking time down a...

I couldn't find pork shanks. I ended up buying beef shanks. I swapped out the white wine for red. I swapped out the chicken broth for beef. This recipe was FABULOUS!!! the meat was so tender an...

wonderful taste

I loved this recipe. The veggies literally melted into the sauce. I had pork osso buco at a top rated local restaurant. I made this a week afterward and my husband said this was better. I agree...

I followed everything except omitted the onions and covered the shanks with flour to brown first. It turned out delicious. Will make again

Yes, a couple of times. I have used veal shanks. Sauce has a wonderful flavor. Thanks chef John for another fantastic recipe!

I thought the recipe was fantastic. I couldn't find pork shanks at the local mega mart. Instead I used some bone-in pork chops that had some good marbling. I added a bit more butter to compensa...

Awesome recipe! As always Chef John, you never disappoint!! I used beef shanks, doubled the herbs and only had about 1/4 C of red wine left but I substituted beef broth for the rest and still ca...

this is fantastic. I miss making it veal, but like I said fantastic. I made some dumplings and added to the sauce.