7 Pork Shank Osso Bucco Recipes

Editor

Summary of key points

In culinary masterpieces, few dishes can match Pork Shank Osso Bucco’s luxurious and comforting allure. Originating from the rich culinary heritage of Italy, this timeless recipe has captured the hearts and palates of food enthusiasts worldwide.

With its succulent pork shanks slow-braised to perfection, tender meat that effortlessly falls off the bone, and a symphony of aromatic flavors infused in a rich sauce, Pork Shank Osso Bucco stands as a true indulgence for those seeking a taste of gastronomic excellence.

Join us on a journey through the captivating world of this classic dish, where tender meat, aromatic herbs, and a delightful sauce unite to create an unforgettable dining experience.

From its humble beginnings to its place on esteemed restaurant menus, Pork Shank Osso Bucco continues to enthrall and satisfy the most discerning palates, leaving an everlasting impression on those fortunate enough to savor its tender embrace.

 How to prepare pork shank

To prepare Pork Shank Osso Bucco, the shanks are usually seasoned with salt and pepper before being seared in a hot pan to achieve a golden-brown color. After roasting, the legs are set aside, and a combination of aromatic vegetables such as onions, carrots, and celery are sautéed in the same pan.

Once the vegetables are softened and lightly browned, the shanks are returned to the pan with garlic, herbs (commonly bay leaves and thyme), and liquid such as white wine and broth.

The dish is then simmered on low heat for a long duration, typically around 2 to 3 hours, until the meat becomes tender and quickly pulls away from the bone. Slow cooking allows the flavors to meld together, creating a rich and savory sauce.

    Pork shank Osso Bucco nutrients

    Regarding nutrient content, Pork Shank Osso Bucco is a protein-rich dish due to the meat. Pork is a good source of high-quality protein and contains essential vitamins and minerals such as thiamine, niacin, vitamin B6, iron, and zinc. The addition of vegetables provides additional vitamins, minerals, and dietary fiber.

    It’s important to note that the exact nutrient content may vary depending on the specific ingredients and cooking methods used in the recipe.

    Therefore, if you have any dietary concerns or specific nutrient requirements, it’s advisable to consult a nutritionist or refer to a detailed nutritional analysis of the dish.

    7 Pork shank Osso Bucco recipes

    1. Classic Osso Bucco

    Ingredients:

    • 4 pork shanks, about 1 ½ to 2 inches thick
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • 1 can (14 ounces) diced tomatoes
    • 1 cup beef or chicken broth
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Gremolata for garnish (zest of 1 lemon, 2 cloves garlic minced, 2 tablespoons fresh parsley, chopped)

    Instructions:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the butter and olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour in the white wine and scrape any browned bits from the bottom of the pot.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaf, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and easily pulls away from the bone.

    10. In the meantime, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.

    11. Once the pork shanks are done, remove them from the pot and keep them warm.

    12. Skim any excess fat from the surface of the sauce. You can strain the sauce or blend it to achieve a smoother consistency if desired.

    13. Serve the pork shanks with the sauce spooned over them, and garnish each serving with a sprinkle of gremolata.

    14. Classic Osso Buco is traditionally served with risotto, polenta, or mashed potatoes, allowing the dish’s flavors to shine.

    Enjoy the exquisite flavors and tender texture of this classic Osso Buco recipe!

    2. Red Wine Osso Bucco

    Ingredients:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
    • 1 can (14 ounces) diced tomatoes
    • 2 cups beef or chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Gremolata for garnish (zest of 1 lemon, 2 cloves garlic minced, 2 tablespoons fresh parsley, chopped)

    Instructions:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour in the red wine and bring it to a boil. Let it simmer for a couple of minutes to cook off the alcohol.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaves, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and easily pulls away from the bone.

    10. In the meantime, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.

    11. Once the pork shanks are done, remove them from the pot and keep them warm.

    12. Skim any excess fat from the surface of the sauce. You can strain the sauce or blend it to achieve a smoother consistency if desired.

    13. Serve the pork shanks with the sauce spooned over them, and garnish each serving with a sprinkle of gremolata.

    14. Red Wine Osso Buco pairs beautifully with creamy polenta, mashed potatoes, or risotto, allowing you to enjoy the dish’s flavors.

    Indulge in the richness and depth of flavors the Red Wine Osso Buco brings, creating a memorable dining experience!

    3. Citrus Osso Bucco

    Ingredients:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • Zest and juice of 1 orange
    • Zest and juice of 1 lemon
    • 2 cups chicken or vegetable broth
    • 1 cup white wine
    • 1 can (14 ounces) diced tomatoes
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Gremolata for garnish (zest of 1 lemon, 2 cloves garlic minced, 2 tablespoons fresh parsley, chopped)

    Instructions:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Add the orange zest, lemon zest, orange juice, and lemon juice to the pot. Stir to combine.

    7. Pour in the chicken or vegetable broth and white wine. Stir in the diced tomatoes, bay leaves, thyme, and rosemary.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and quickly pulls away from the bone.

    10. In the meantime, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.

    11. Once the pork shanks are done, remove them from the pot and keep them warm.

    12. Skim any excess fat from the surface of the sauce. You can strain the sauce or blend it to achieve a smoother consistency if desired.

    13. Serve the pork shanks with the sauce spooned over them, and garnish each serving with a sprinkle of gremolata.

    14. Citrus Osso Buco pairs wonderfully with creamy mashed potatoes, risotto, or polenta, allowing the vibrant citrus flavors to shine.

    Enjoy the bright and refreshing flavors!

    4. Osso Bucco with Herbed Couscous

    Ingredients for Osso Bucco:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • 1 can (14 ounces) diced tomatoes
    • 2 cups beef or chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Gremolata for garnish (zest of 1 lemon, 2 cloves garlic minced, 2 tablespoons fresh parsley, chopped)

    Ingredients for Herbed Couscous:

    • 1 ½ cups couscous
    • 1 ¾ cups vegetable or chicken broth
    • 2 tablespoons butter
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh mint, chopped
    • 1 tablespoon fresh basil, chopped
    • Salt and pepper to taste

    Instructions for Osso Buco:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour the white wine and deglaze the pot, scraping up any browned bits from the bottom.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaves, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and quickly pulls away from the bone.

    10. In the meantime, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.

    11. Once the pork shanks are done, remove them from the pot and keep them warm.

    12. Skim any excess fat from the surface of the sauce. You can strain the sauce or blend it to achieve a smoother consistency if desired.

    13. Serve the pork shanks with the sauce spooned over them, and garnish each serving with a sprinkle of gremolata.

    Instructions for Herbed Couscous:

    1. Bring the vegetable or chicken broth to a boil in a medium saucepan.

    2. Stir in the couscous, cover the saucepan, and remove it from the heat. Let it sit for about 5 minutes.

    3. Fluff the couscous with a fork and stir in the butter until melted and well combined.

    4. Add the chopped parsley, mint, and basil to the couscous. Season with salt and pepper to taste. Mix well.

    5. Serve the Osso Buco over a bed of herbed couscous, allowing the flavors to complement each other.

    Enjoy the delightful combination of tender Osso Buco and flavorful herbed couscous, creating a satisfying and comforting meal!

    5. Osso Bucco with Creamy Polenta and Gremolata

    Ingredients for Osso Bucco:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • 1 can (14 ounces) diced tomatoes
    • 2 cups beef or chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary

    Ingredients for Creamy Polenta:

    • 1 cup polenta or cornmeal
    • 4 cups water
    • 1 cup milk
    • 4 tablespoons butter
    • Salt and pepper to taste

    Ingredients for Gremolata:

    • Zest of 1 lemon
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped

    Instructions for Osso Buco:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them on all sides until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaves, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and quickly pulls away from the bone.

    10. While the Osso Buco is cooking, prepare the creamy polenta and gremolata.

    Instructions for Creamy Polenta:

    1. In a large saucepan, bring the water and milk to a boil.

    2. Gradually whisk in the polenta or cornmeal, stirring constantly to prevent lumps from forming.

    3. Reduce the heat to low and continue cooking, stirring frequently, for about 20-30 minutes or until the polenta is thick and creamy.

    4. Stir in the butter until melted and well incorporated—season with salt and pepper to taste.

    Instructions for Gremolata:

    1. Combine the lemon zest, minced garlic, and chopped parsley in a small bowl. Mix well to combine.

    To Serve:

    1. Remove the Osso Buco from the oven and rest for a few minutes.

    2. Spoon the creamy polenta onto plates or shallow bowls.

    3. Place a pork shank on the polenta and spoon some braising liquid and vegetables over the meat.

    4. Sprinkle each serving with a generous amount of gremolata.

    5. Serve the Osso Buco with Creamy Polenta and Gremolata immediately, savoring the comforting combination of tender meat, creamy polenta, and the fresh burst of flavor from the gremolata.

    Enjoy the delightful and flavorful combination of Osso Buco with Creamy Polenta and Gremolata.

    6. Osso Bucco with Ratatouille

    Ingredients for Osso Bucco:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • 1 can (14 ounces) diced tomatoes
    • 2 cups beef or chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary

    Ingredients for Ratatouille:

    • 1 eggplant, diced
    • 1 zucchini, diced
    • 1 yellow bell pepper, diced
    • 1 red bell pepper, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 can (14 ounces) diced tomatoes
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste

    Instructions for Osso Buco:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour the white wine and deglaze the pot, scraping up any browned bits from the bottom.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaves, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and quickly pulls away from the bone.

    Instructions for Ratatouille:

    1. Heat the olive oil over medium heat in a large skillet or sauté pan.

    2. Add the diced eggplant, zucchini, bell peppers, onion, and minced garlic to the pan. Sauté until the vegetables are softened and lightly browned, about 10 minutes.

    3. Stir in the diced tomatoes, dried thyme, oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.

    To Serve:

    1. Remove the Osso Buco from the oven and rest for a few minutes.

    2. Spoon a generous amount of the ratatouille onto plates or shallow bowls.

    3. Place a pork shank on top of the ratatouille.

    4. Spoon some braising liquid and vegetables from the Osso Buco over the meat.

    5. Serve the Osso Buco with Ratatouille immediately, savoring the combination of tender meat with the hearty and flavorful ratatouille.

    Enjoy the delightful combination of Osso Buco with Ratatouille, showcasing the meat’s richness alongside the vibrant flavors of the vegetable medley!

    7. Osso Bucco with Parsnip Puree

    Ingredients for Osso Bucco:

    • 4 pork shanks
    • Salt and pepper to taste
    • All-purpose flour for dredging
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • 1 can (14 ounces) diced tomatoes
    • 2 cups beef or chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary

    Ingredients for Parsnip Puree:

    • 4 parsnips, peeled and chopped
    • 2 tablespoons butter
    • 1/2 cup milk or heavy cream
    • Salt and pepper to taste
    • Fresh parsley or chives for garnish

    Instructions for Osso Buco:

    1. Preheat your oven to 325°F (160°C).

    2. Season the pork shanks generously with salt and pepper, then lightly dredge them in flour, shaking off any excess.

    3. Heat the olive oil over medium-high heat in a large, oven-safe pot or Dutch oven.

    4. Add the pork shanks to the pot and brown them until golden brown. Remove the shanks from the pot and set aside.

    5. Add the chopped onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables are softened and lightly browned, about 5 minutes.

    6. Pour the white wine and deglaze the pot, scraping up any browned bits from the bottom.

    7. Add the diced tomatoes with their juices, beef or chicken broth, bay leaves, thyme, and rosemary. Stir to combine.

    8. Return the pork shanks to the pot, ensuring they are partially submerged in the liquid.

    9. Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2 ½ hours or until the meat is tender and easily pulls away from the bone.

    Instructions for Parsnip Puree:

    1. Place the chopped parsnips in a large pot and cover them with water. Bring the water to a boil and cook the parsnips until they are tender about 15-20 minutes.

    2. Drain the parsnips and return them to the pot.

    3. Add the parsnips to the pot with butter, milk, or heavy cream.

    4. Use a potato masher or immersion blender to mash or puree the parsnips until smooth and creamy.

    5. Season the parsnip puree with salt and pepper to taste.

    To Serve:

    1. Remove the Osso Buco from the oven and let it rest for a few minutes.

    2. Spoon a generous amount of the parsnip puree onto plates or shallow bowls.

    3. Place a pork shank on top of the parsnip puree.

    4. Spoon some braising liquid and vegetables from the Osso Buco over the meat.

    5. Garnish with fresh parsley or chives.

    6. Serve the Osso Buco with Parsnip Puree immediately, enjoying the combination of tender meat with the creamy and flavorful parsnip puree.

    Enjoy the comforting and delicious combination of Osso Buco with Parsnip Puree!

    Takeaway

    Pork Shank Osso Bucco is a timeless and indulgent dish that never captivates the senses. Whether cooked in a classic fashion with aromatic vegetables and a rich tomato-based sauce or accompanied by creative pairings like risotto, polenta, or root vegetables, this melt-in-your-mouth delicacy promises a symphony of flavors and textures.

    The slow-braised pork shanks, with their tender meat falling off the bone, are a testament to the art of patience and culinary mastery.

    Whether you savor it on a cozy evening at home or present it as the centerpiece of a special gathering, Pork Shank Osso Bucco embodies the essence of comfort, elegance, and pure gastronomic delight.

    So, indulge in this hearty and satisfying dish, and let its richness and depth transport you to the vibrant culinary traditions of Italy and beyond.

    Editor
    Talaia loves all things health and is the Founder/CEO of WholeYum.

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