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For a great osso bucco, you need a few key ingredients. The main star is pork shanks, often called osso bucco cut. This cut has a rich flavor and tender meat. You will need four pieces for this recipe. Salt and pepper add essential taste. Olive oil helps to sear the meat and adds depth.

Braised Pork Osso Bucco

Unlock the secrets to crafting a delicious Braised Pork Osso Bucco with this simple guide! Discover essential ingredients, expert cooking techniques, and tips to avoid common pitfalls. Whether you’re a seasoned chef or a novice, you can create a flavorful and tender osso bucco that will impress family and friends. Ready to dive into this culinary adventure? Click through for the full recipe and start cooking today!
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Ingredients
  

4 pieces pork shanks (osso bucco cut)

Salt and pepper to taste

3 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 cup chicken broth

1 can (14 oz) crushed tomatoes

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1-2 bay leaves

Zest of 1 lemon

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 325°F (163°C).

    Season the pork shanks generously on all sides with salt and pepper.

      In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork shanks and sear them for about 4-5 minutes on each side, until browned. Remove the shanks from the pot and set them aside.

        In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and sauté for another minute, stirring frequently.

          Pour in the chicken broth and add the crushed tomatoes, thyme, and bay leaves. Stir well to combine the ingredients.

            Return the browned pork shanks to the pot, ensuring they are submerged in the liquid to ensure even braising. If necessary, add a bit more broth or water.

              Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.

                Remove the pot from the oven and take out the pork shanks. Discard the bay leaves. Skim any excess fat from the top of the sauce if necessary.

                  Serve the osso bucco by placing a pork shank on each plate and spooning the sauce and vegetables over the top.

                    Finish with a sprinkle of lemon zest and fresh parsley for a bright finish.

                      Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 4