Name: Pork Osso Buco Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pork shanks; Salt and pepper to taste; 1/2 cup all-purpose flour; 3 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken or beef broth; 1 can (14 oz) crushed tomatoes; 2 sprigs fresh thyme; 1 sprig rosemary; 1 bay leaf; Mashed potatoes, to serve

How To Make Pork Osso Buco

If you didn’t already know, you can absolutely make casserole with pork as the main ingredient. As a matter of fact, this is perfect for when you want to switch up your meal routine from time to time! You can expect pork to lend just the right amount of meaty flavor that isn’t overpowering to your baked dish. Sounds interesting? If so, you’ll love these pork casserole recipes that you can easily bake at home.

Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

4 pork shanks
Salt and pepper to taste
1/2 cup all-purpose flour
3 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry white wine
2 cups chicken or beef broth
1 can (14 oz) crushed tomatoes
2 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
Mashed potatoes, to serve

Instructions

Preheat the oven to 325°F (165°C).
Season the pork shanks with salt and pepper, then coat them in flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the pork shanks and cook until browned on all sides, about 5 minutes. Remove the pork shanks from the pot and set aside.
In the same pot, add the diced onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Add the white wine and scrape the bottom of the pot to release any browned bits. Cook for 2 minutes to evaporate some of the alcohol.
Add the broth, crushed tomatoes, thyme, rosemary, and bay leaf. Stir well, then return the pork shanks to the pot.
Bring the mixture to a simmer, then cover the pot with a lid. Transfer to the preheated oven and cook for 2 hours, or until the pork is tender and easily pulls away from the bone.
Remove the pot from the oven and discard the thyme, rosemary, and bay leaf. Skim off any excess fat from the surface of the sauce.
Serve the pork osso buco over mashed potatoes, spooning the sauce over the top.