Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow-Cooked Pork Osso Buco

4.7
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
200 min
TOTAL TIME
210 min
SERVINGS
6 servings
Dinner
Slow-Cooked Pork Osso Buco
Ingredients
  • 6 thick-cut pork shank sections, 2 to 3 inches thick
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 1 teaspoon kosher salt
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup white wine
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon ground cloves
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon freshly grated lemon zest
Instructions
1
Prepare the pork shank by sprinkling it generously with salt and pepper to enhance its flavor.
2
Heat a generous amount of olive oil and melted butter in a sturdy, heat-resistant pot over extremely high heat. Sear the pork shank in the hot oil mixture until it develops a rich, brown crust on both sides, taking about 3 to 4 minutes per side. Transfer the pork shank to a plate and set it aside for further use.
3
Cook and stir the onion, celery, carrot, and a pinch of salt in the same pot over medium heat until the onion becomes translucent. Add a spoonful of tomato paste; cook and stir until the tomato starts to transform into a deep, caramelized flavor, about 2 minutes. Sprinkle in some flour; stir for 2 minutes to create a smooth paste. Pour in wine, increase heat to medium-high, and simmer until the sauce thickens slightly.
4
Add a few sprigs of bay leaf, thyme, rosemary, and cloves to the pot. Pour in chicken broth and bring to a gentle simmer. Return the pork shank to the pot along with any accumulated juices from the plate. Cover and cook at a very low, gentle heat until the meat is tender enough to be pierced with a fork, taking about 3 to 3 1/2 hours.
5
Serve the pork shank with an abundance of sauce, garnished with a sprinkle of parsley and a squeeze of lemon zest.