Description
Pork shank isn’t as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.
Ingredients
- salt and freshly ground black pepper to taste
- 6 thick-cut pork shank sections, 2 to 3 inches thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 teaspoon kosher salt
- ¼ cup tomato paste
- 2 tablespoons all-purpose flour
- 1 cup white wine
- 2 cups chicken broth
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ⅛ teaspoon ground cloves
- Chopped Italian parsley
- Freshly grated lemon zest
Instructions
- Salt and pepper both sides of pork shank sections.
- Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear
- 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions
- carrots
- and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize
- about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
- When sauce comes to a simmer
- cook until sauce reduces slightly. Add bay leaf
- thyme
- rosemary
- and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender
- 3 to 3 1/2 hours.
- Serve shanks with plenty of sauce
- topped with freshly chopped parsley and a sprinkle of lemon zest.
Prep Time: 10 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 20 mins
Servings: 6