Pork Osso Buco is a rich and comforting dish made by slow-cooking pork shanks in a flavorful tomato-based sauce. The meat becomes incredibly tender, falling off the bone as it soaks up the delicious flavors of white wine, garlic, and herbs.
This dish is simple to make, yet it tastes like something from a fine restaurant. Traditionally served with mashed potatoes, polenta, or crusty bread, it is perfect for a cozy dinner or a special occasion. With just a few ingredients and some patience, you can create a hearty and satisfying meal that everyone will love.
Why This Recipe Works
This recipe works because slow-cooking pork shanks makes them incredibly tender while allowing the sauce to develop deep, rich flavors. Searing the meat first locks in its juices, and simmering it with tomatoes, wine, and broth creates a thick, savory sauce. The balance of acidity from the tomatoes and wine, along with the sweetness from the carrots and onions, makes every bite flavorful and satisfying.
Another reason this recipe is great is its versatility. You can make it ahead of time, as the flavors only get better the next day. You can also swap ingredients, using red wine instead of white for a deeper taste or adding mushrooms for extra richness. Whether served with mashed potatoes, polenta, or even pasta, Pork Osso Buco is a delicious and impressive meal that requires little effort but delivers big results.
Ingredients
Pork Shanks (Bone-In) – The main protein, slow-cooked until tender. Substitute: Veal shanks or beef shanks for a different version.
Tomatoes (Canned or Fresh, Chopped) – Adds richness and acidity to the sauce. Substitute: Tomato paste with water for a deeper flavor.
Carrots (Chopped or Diced) – Adds sweetness and color to the dish. Substitute: Sweet potatoes for a slightly different taste.
White Wine (Dry, Like Sauvignon Blanc) – Enhances the sauce with a mild tang. Substitute: Chicken broth with a splash of vinegar.
Garlic (Minced or Whole Cloves) – Gives deep, aromatic flavor. Substitute: Garlic powder if fresh is unavailable.
Tips
- Sear the pork shanks well before slow-cooking to enhance the flavor.
- Use a Dutch oven or slow cooker for best results.
- Simmer on low heat for a few hours to make the meat tender.
- Add fresh herbs like rosemary and thyme for extra depth.
- Serve with gremolata (lemon zest, garlic, and parsley) for freshness.
How to Serve
Pork Osso Buco is a rich, hearty dish with fall-apart tender meat in a flavorful tomato-based sauce. The slow cooking process makes the pork shanks juicy and full of deep, comforting flavors. This dish pairs well with creamy or starchy sides to soak up the delicious sauce.
- With Mashed Potatoes: Serve over creamy mashed potatoes to absorb the rich sauce.
- With Polenta: Pair with soft, buttery polenta for a traditional Italian touch.
- With Crusty Bread: Enjoy with a slice of toasted bread to scoop up every bit of sauce.
Similar Recipes
Pork Osso Buco
Ingredients
- 4 pork shanks bone-in
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 3 cloves garlic minced
- 1 cup white wine
- 1 can 14 oz crushed tomatoes
- 2 cups chicken or beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley for garnish
Instructions
- Sear the Pork: Heat olive oil in a large pot over medium-high heat. Season pork shanks with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add onions, carrots, and garlic. Cook until soft.
- Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot.
- Add Tomatoes & Broth: Stir in crushed tomatoes, broth, thyme, and bay leaf. Bring to a simmer.
- Slow Cook the Pork: Return the pork shanks to the pot, cover, and let simmer on low heat for 2 to 2.5 hours until tender.
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve with mashed potatoes, polenta, or bread.
Nutrition
Notes
• Use a Dutch oven or slow cooker for best results.
• Simmer on low heat for a few hours to make the meat tender.
• Add fresh herbs like rosemary and thyme for extra depth.
• Serve with gremolata (lemon zest, garlic, and parsley) for freshness.
Best for weekend nights.