Osso Bucco is an Italian Dish made with braised shanks. It is the lower part of the leg surrounded by delicious robust meat. Traditionally Osso Bucco is made with veal shanks, but I really like it prepared with Berkshire Pork Shanks.
John and I enjoy good wholesome food, and Osso Bucco has always been on top of our list. We have tried different recipes for Osso Bucco, but I always come back to the one from my bible “Joy of Cooking.” This recipe for Osso Bucco may sound complicated, but it is very easy…Just sear the meat and slowly cook the meat in a braising liquid in a dutch oven in a 350 degree oven.
Berkshire Pork Osso Bucco Recipe (adapted from “Joy of Cooking”)
- 4-6 meaty slices of pork shank, cut 1.5 inches thick
- 2 tablespoons olive oil
- 1/3 cup carrots diced
- 1/3 cup onions diced
- 1/3 cup celery diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken stock
- Ground black pepper to taste
- Salt to taste
Preheat oven to 350 degrees F. Heat the olive oil in a large dutch oven. Add the shanks and brown on both sides. Remove the shanks from the dutch oven. Reduce the heat to medium, and add the carrots, onions, celery and garlic. Cook and stir until the vegetables have softened-5 to 10 minutes. Add the wine, chicken stock, salt and black pepper. Add the shanks back to the stock and bring to a boil. With the lid back on the pot put the Dutch oven into the oven and cook the shanks for one to two hours, or until fork-tender.
Remove the Dutch oven from the oven and prepare the Gremolata.
- 2 tablespoons fresh flat-leafed parsley, chopped
- 2 cloves garlic, minced
- 2 teaspoons lemon zest, grated
Check the shanks that they are fully cooked. Take the shanks out of the pot. Reduce the liquid in the Dutch Oven by half and add the gremolata, a classic Northern Italian seasoning. Return shanks to the pot.
Serve the Osso Bucco with risotto or polenta sprinkled with Romano cheese.