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The heart of braised pork osso bucco lies in its rich ingredients. You need four pork shanks, also called osso bucco cuts. These cuts have a bone in the center, which adds flavor and depth. You also need a tablespoon of olive oil to sear the meat.

Braised Pork Osso Bucco

Impress your loved ones with a flavorful and hearty braised pork osso bucco! This dish features tender pork shanks cooked to perfection with rich seasonings and delicious side pairings. Follow our easy step-by-step guide to master the art of osso bucco, whether you're a novice or an expert chef. Discover essential ingredients, cooking techniques, and creative variations. Click through to explore the full recipe and bring this culinary delight to your table!
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Ingredients
  

4 pork shanks (osso bucco cuts)

1 tablespoon olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 cups beef or chicken broth

1 can (14 oz) diced tomatoes

1 tablespoon tomato paste

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 bay leaf

Zest of 1 lemon

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 325°F (163°C).

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

      Season the pork shanks with salt and pepper on all sides. Add them to the pot and sear for 3-4 minutes on each side until browned. Remove the shanks and set aside.

        In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

          Add the minced garlic and cook for an additional minute, stirring frequently.

            Stir in the diced tomatoes, tomato paste, broth, thyme, rosemary, and bay leaf. Mix well.

              Return the seared pork shanks to the pot, making sure they are submerged in the liquid.

                Cover the pot with a lid and place it in the preheated oven. Braise for about 2.5 to 3 hours, or until the pork is tender and falling off the bone.

                  Before serving, remove the bay leaf and stir in lemon zest for brightness. Adjust seasoning with additional salt and pepper, if needed.

                    Serve the osso bucco hot, garnished with fresh chopped parsley.

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 4

                        - Presentation Tips: Plate the braised pork shank on a bed of creamy polenta or mashed potatoes, spooning the rich sauce over the top. Garnish with the chopped parsley for a touch of color.