Pork Osso Buco

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.

Step: 1

Salt and pepper both sides of pork shank sections.

Step: 2

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.

Step: 3

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.

Step: 4

Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

Per Serving: 262 calories; protein 30.3g; carbohydrates 9.7g; fat 8.4g; cholesterol 81.5mg; sodium 1384.1mg.

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