Pork Osso Buco

I love making osso buco on Sundays. It’s so easy – just slow-cook some pork shanks in wine and veggies until the meat falls off the bone. The rich, marrow-filled gravy is to die for.

Osso buco comes from Northern Italy, where hearty, meaty dishes rule. I use pork shanks instead of the traditional veal – they’re cheaper and easier to find. The bone marrow melts into the sauce, making it incredibly rich and silky.

Osso Buco means “bone with a hole” in Italian, referring to the cross-cut shank with marrow at the center. As the meat cooks, it becomes fall-off-the-bone tender, while the marrow adds depth to the sauce.

The slow-cooking process allows the flavors to meld, creating a truly comforting meal.

Why you’ll love this Pork Osso Buco

You’ll fall in love with this Pork Osso Buco for its incredible flavor and tender meat. The long cooking time results in pork that practically melts in your mouth.

This dish is also great for entertaining. You can prep it ahead of time and let it simmer while you spend time with your guests.

Tips

Choose pork shanks with a good amount of meat around the bone. This ensures you’ll have plenty of tender pork to enjoy.

Don’t skip the step of tying the meat with kitchen twine. It helps the meat keep its shape during cooking.

If you have leftovers, they taste even better the next day. The flavors continue to develop overnight in the fridge.

The Ingredients

Pork Shanks

The star of the dish, pork shanks are full of flavor and become incredibly tender when slow-cooked. Look for cuts about 2 inches thick.

White Wine

Wine adds acidity and depth to the sauce. I prefer a dry white wine like Pinot Grigio or Sauvignon Blanc.

Vegetables

Onions, carrots, and celery form the flavor base. They cook down and help create a rich sauce.

Tomatoes

Canned whole tomatoes break down during cooking, adding sweetness and acidity to balance the rich meat.

How to Make Pork Osso Buco

Prepare the Pork

Season the pork shanks with salt and pepper. Tie each piece with kitchen twine to help them keep their shape.

Sear the Meat

Heat oil in a large Dutch oven. Brown the pork shanks on all sides until golden. Remove and set aside.

Cook the Vegetables

In the same pot, sauté the chopped onions, carrots, and celery until softened.

Add Liquids

Pour in the white wine and let it simmer for a few minutes. Add the canned tomatoes and broth.

Braise

Return the pork to the pot. Cover and simmer on low heat for about 2 hours, or until the meat is very tender.

Finish and Serve

Remove the twine from the pork. Serve hot, spooning the sauce over the meat.

What to Serve With Pork Osso Buco

I love serving this over creamy polenta or risotto. Some garlicky greens on the side are perfect too. Don’t forget the gremolata topping – it adds such a bright pop of flavor!

Substitutions

  • Use beef or veal shanks instead of pork
  • Swap white wine for red wine for a deeper flavor
  • Use chicken broth instead of beef broth if preferred

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Kitchen twine
  • Sharp knife

FAQs

Can I make Pork Osso Buco in a slow cooker?

Yes, you can. Brown the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

How do I know when the Pork Osso Buco is done?

The meat should be very tender and easily pull away from the bone when it’s done. This usually takes about 2 hours of simmering.

Pork Osso Buco

Print Recipe
Course Main Course
Keyword fennel, leek, osso busso, pork
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4 servings

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Kitchen twine
  • Sharp knife

Ingredients

  • 4 pork shanks about 2 inches thick
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 cup dry white wine
  • 1 can 14 oz whole tomatoes, crushed
  • 1 cup beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme

Instructions

  • Season pork shanks with salt and pepper. Tie each with kitchen twine.
  • Heat oil in a Dutch oven over medium-high heat. Brown pork shanks on all sides. Remove and set aside.
  • In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
  • Add garlic and cook for 1 minute.
  • Pour in wine and simmer for 3 minutes.
  • Add tomatoes, broth, bay leaves, and thyme.
  • Return pork to the pot. Bring to a simmer, cover, and cook on low for 2 hours or until meat is very tender.
  • Remove twine before serving.

Notes

  • Serve with gremolata (a mixture of lemon zest, garlic, and parsley) for a fresh contrast.
  • Let the dish rest for 10 minutes before serving to allow the flavors to settle.