Hearty Pork Osso Bucco with Risotto and Gremolata
This delightful Hearty Pork Osso Bucco brings traditional Italian flavors to your dinner table. The term 'Osso Bucco,' meaning 'bone with a hole,' perfectly encapsulates the juicy pork shanks simmered to tender perfection, surrounded by rich and savory sauce. Served alongside a creamy parmesan risotto that soaks up the delectable sauce and a vibrant homemade gremolata for a burst of freshness, this meal is a feast for the senses. Ideal for gatherings, this recipe showcases the rustic simplicity of Italian cuisine and can also be substituted with veal shanks for a luxurious twist.
8
Servings
440
Calories
18
Ingredients
Ingredients
Olive oil
1/2 cup (for sautéing)
Pork shanks
3-4 lbs (bone-in)
Flour
1 cup (for dredging)
Himalayan salt
1 tablespoon (to taste)
Black pepper
1 tablespoon (to taste)
Carrots
1 1/2 cups (chopped)
Celery
1 1/2 cups (chopped)
Onion
1 cup (chopped)
Red wine
1 cup (for deglazing)
Tomato paste
3 tablespoons
Anchovy paste
1 1/2 tablespoons
Garlic
3 tablespoons (chopped)
Fresh rosemary
1 tablespoon (chopped)
Fresh thyme
1 tablespoon (chopped)
Bay leaves
2-3
Beef bone broth
1 quart
Capers
1/4-1/2 cup (rinsed)
Kalamata olives
1/2-3/4 cup (pitted)
Instructions
1
Begin by finely chopping the carrots, celery, and onions. A food processor can expedite this step.
2
Preheat your oven to 325°F (160°C).
3
In a large Dutch oven (preferably a 7 1/4 quart Le Creuset), heat enough olive oil to cover the bottom over medium-high heat.
4
In a shallow dish, combine the flour, Himalayan salt, and black pepper. Dredge the pork shanks in the flour mixture, ensuring they are well-coated. Shake off any excess flour.
5
Working in batches if necessary, add the shanks to the hot oil in the Dutch oven and brown on all sides. Aim for a deep golden crust, as this adds flavor. Remove the browned shanks and set them aside.
6
Using the same Dutch oven, add more olive oil if needed. Sauté the chopped onions, celery, and carrots until they soften and begin to caramelize, about 5-7 minutes.
7
Stir in the chopped garlic, bay leaves, thyme, rosemary, and a pinch of salt and pepper (be cautious with salt as the capers and olives will add additional saltiness). Add the tomato paste and anchovy paste, stirring well, and cook for another 2 minutes.
8
Pour in the red wine to deglaze the pan, scraping up all the flavorful bits stuck to the bottom. Once the wine has reduced for a couple of minutes, add the beef broth and return to a boil.
9
Return the browned pork shanks to the Dutch oven, add the rinsed capers, and kalamata olives. Cover the Dutch oven with its lid and transfer it to the preheated oven.
10
Let it braise in the oven for 2 to 3 hours, or until the pork is tender and easily pulled apart with a fork. The cooking time will depend on the size of the shanks.
11
Once finished, remove the bay leaves and serve hot, garnished with a fresh gremolata and accompanied by the creamy parmesan risotto.
Nutrition Information
24.75g
Fat
25g
Carbs
34.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What does the term 'Osso Bucco' mean?
'Osso Bucco' is an Italian term meaning 'bone with a hole,' referring to the marrow hole in the center of the shank cross-cut.
What is the main protein used in this recipe?
This specific recipe uses 3-4 lbs of bone-in pork shanks, though veal shanks are a traditional alternative.
How many servings does this recipe yield?
This Hearty Pork Osso Bucco recipe is designed to serve 8 people.
What is the recommended oven temperature for braising?
The oven should be preheated and set to 325°F (160°C) for the slow braising process.
How long should the pork shanks braise in the oven?
The shanks should braise for 2 to 3 hours, or until the meat is tender and easily pulled apart with a fork.
What is the purpose of dredging the pork in flour?
Dredging the pork in a mixture of flour, salt, and pepper helps create a deep golden crust when browning and acts as a thickener for the sauce.
What kind of pot is best for this recipe?
A large Dutch oven, specifically a 7 1/4 quart Le Creuset or similar heavy-bottomed oven-safe pot, is ideal.
Why is anchovy paste included in the ingredients?
Anchovy paste adds a deep, savory umami flavor to the sauce without making the dish taste like fish.
What should I serve with Pork Osso Bucco?
It is traditionally served with a creamy parmesan risotto and topped with a fresh homemade gremolata.
How do I deglaze the pan?
After sautéing the vegetables, pour in the red wine and scrape up the flavorful bits (fond) stuck to the bottom of the Dutch oven.
Should I add extra salt to the dish?
Be cautious when adding salt; the capers, olives, and anchovy paste already contribute significant saltiness to the sauce.
What fresh herbs are used in this recipe?
The recipe calls for fresh rosemary, fresh thyme, and bay leaves to flavor the braising liquid.
How should the vegetables (carrots, celery, onions) be prepared?
The vegetables should be finely chopped. A food processor can be used to speed up this step.
What type of broth is recommended?
The recipe calls for one quart of beef bone broth for a rich and hearty flavor.
Can I use a slow cooker for this recipe?
Yes, while the instructions focus on the oven, the recipe is tagged for slow cooker use, which is excellent for braised dishes.
What are the nutritional facts for one serving?
Each serving contains approximately 440 calories, 24.75g of fat, 25g of carbohydrates, and 34.75g of protein.
What is a gremolata?
Gremolata is a fresh garnish traditionally made of lemon zest, garlic, and parsley that adds a burst of freshness to rich braised meats.
How do I know the shanks are browned enough?
You should aim for a deep golden-brown crust on all sides of the meat to maximize the flavor of the final dish.
Do I need to rinse the capers?
Yes, it is recommended to rinse the capers to remove excess brine before adding them to the Dutch oven.
What kind of olives are used?
The recipe uses 1/2 to 3/4 cup of pitted kalamata olives.
Is this recipe suitable for meal prep?
Yes, osso bucco is a hearty meal that often tastes even better the next day as the flavors continue to develop.
What do I do with the bay leaves?
Remove and discard the bay leaves after the braising is complete and before serving the dish.
Can I substitute the red wine?
While red wine adds depth, you could substitute it with additional beef broth and a splash of balsamic vinegar for acidity.
What is the role of tomato paste?
Tomato paste provides color and a concentrated tomato flavor that thickens and enriches the braising sauce.
How much garlic is in the recipe?
The recipe uses 3 tablespoons of chopped garlic for a robust flavor profile.
Is this dish considered Italian cuisine?
Yes, Osso Bucco is a classic rustic Italian dish known for its rich and savory flavors.
What size should the pork shanks be?
The recipe calls for 3-4 lbs total; ensure they are bone-in to provide the 'bone with a hole' characteristic.
What kind of salt is specified?
The recipe specifically lists Himalayan salt for seasoning the dredging flour and vegetables.
Does the recipe include sugar or fiber?
According to the provided nutritional data, the sugar and fiber content are not specified (null).
What is the first step in the cooking process?
The first step is finely chopping the carrots, celery, and onions to create the aromatic base for the sauce.