Rating: 4.71 stars
45 Ratings
  • 5 star values: 36
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
10 mins
cook:
3 hrs 10 mins
total:
3 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Salt and pepper both sides of pork shank sections.

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  • 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.

  • 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.

  • Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

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

262 calories; protein 30.3g; carbohydrates 9.7g; fat 8.4g; cholesterol 81.5mg; sodium 1384.1mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
08/06/2017
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 as well. Read More
(9)

Most helpful critical review

Rating: 1 stars
12/18/2018
This did not have a good taste to us at all. I usually love Chef John recipes, and have made quite a few of his dishes (his mushroom gravy is FANTASTIC). I did not care for this particular recipe. I don't know if it was the tomato paste, or the clove, but it did not come out like we expected. I followed the recipe to the letter, did not modify anything. Osso Buco is one of my favorite things to get at restaurants, and this just did not compare. The meat was fall off the bone tender, but the sauce was not to my taste. Read More
(1)
45 Ratings
  • 5 star values: 36
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/06/2017
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 as well. Read More
(9)
Rating: 5 stars
10/09/2017
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 and flavorful. thank yoU!!! Read More
(4)
Rating: 5 stars
09/07/2017
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 did add a gremolata of fresh garlic, lemon zest, parsley and toasted, chopped pine nuts. A good gremolata is a must as it brightens the flavors. Read More
(4)
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Rating: 5 stars
04/16/2017
I followed everything except omitted the onions and covered the shanks with flour to brown first. It turned out delicious. Will make again Read More
(3)
Rating: 5 stars
12/25/2016
wonderful taste Read More
(3)
Rating: 5 stars
12/06/2016
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 compensate to compensate for the chops that (I assume) would tend to be a bit drier than the shanks. They still turned out very tender. My only concern with the recipe is the beginning step when the instructions say to sear under high heat using butter and olive oil. It is my understanding that both butter and olive oil work better in lower heat applications. I did follow the recipe as instructed, and the butter burned to a dark brown. Not sure if this is the intent. I think when I make it again I will use vegetable oil, and add the butter later, just before adding flour. Overall, though, I really liked the way it turned out. Will become part of the rotation for sure, Read More
(2)
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Rating: 5 stars
06/04/2017
Yes a couple of times. I have used veal shanks. Sauce has a wonderful flavor. Thanks chef John for another fantastic recipe! Read More
(1)
Rating: 1 stars
12/18/2018
This did not have a good taste to us at all. I usually love Chef John recipes, and have made quite a few of his dishes (his mushroom gravy is FANTASTIC). I did not care for this particular recipe. I don't know if it was the tomato paste, or the clove, but it did not come out like we expected. I followed the recipe to the letter, did not modify anything. Osso Buco is one of my favorite things to get at restaurants, and this just did not compare. The meat was fall off the bone tender, but the sauce was not to my taste. Read More
(1)
Rating: 5 stars
04/29/2017
Excdellent! I'm apt to change recipes but this was wonderful as is and I will make it again (and again and again) Read More
(1)