Pork Osso Buco
Description
This pork osso buco with shank is Chef John's recipe for tender, braised meat cooked in white wine and tomato sauce with various herbs and vegetables.
Ingredients
•
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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1/4 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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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/8 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
Directions
1
Season pork shank with salt and pepper.
2
Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3
Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
4
Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
5
Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.