Braised Pork Osso Buco
Required Ingredients
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6 thick-cut pork shank sections, 2 to 3 inches thick
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 tablespoon butter
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1 large yellow onion, diced
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2 ribs celery, diced
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1 large carrot, diced
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1 teaspoon kosher salt
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¼ cup tomato paste
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2 tablespoons all-purpose flour
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1 cup white wine
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1 bay leaf
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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⅛ teaspoon ground cloves
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2 cups chicken broth
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon freshly grated lemon zest
Instructions
Season the pork shank generously with salt and pepper.
Heat olive oil and butter in a large pot over high heat. Sear the pork shanks in the hot butter-oil mixture until golden brown, about 3 to 4 minutes per side. Transfer the shanks to a plate and set aside.
In the same pot, cook and stir the onion, celery, carrot, and salt over medium heat until the onion becomes translucent. Add the tomato paste and cook, stirring, until the tomato paste begins to caramelize, about 2 minutes. Stir in the flour and cook for 2 more minutes. Pour in the wine, increase the heat to medium-high, and let the sauce simmer until it reduces slightly.
Add the bay leaf, thyme, rosemary, and cloves. Pour in the chicken broth and bring to a simmer. Return the pork shanks to the pot along with any juices that have collected on the plate. Cover and cook at a very low simmer until the meat is tender enough to shred with a fork, about 3 to 3 1/2 hours.
Serve the pork shanks with generous amounts of sauce, garnished with fresh parsley and a sprinkle of lemon zest.
Cooking Tips
If you're using whole cloves, bundle them with the bay leaf and other herbs in a piece of cheesecloth to make a bouquet garni.
Serve the pork osso buco over creamy polenta, pasta, or rice for a satisfying meal.
If you're a garlic lover, try topping the osso buco with gremolata instead of parsley and lemon zest for added flavor.
Nutritional Information (per serving)
| 262 | Calories |
| 8g | Fat |
| 10g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 262 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 82mg | 27% |
| Sodium 1384mg | 60% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 5g | |
| Protein 30g | 61% |
| Vitamin C 7mg | 8% |
| Calcium 35mg | 3% |
| Iron 1mg | 5% |
| Potassium 298mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5