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Pork Shank Osso Buco

The words “Osso Buco” literally mean “bone with a hole.”  And, while this dish is more traditionally made with beef shanks, it works beautifully with pork shanks too. The long slow cooking process breaks down the slightly tougher cut of meat, allowing it to fall apart into the rich sauce when served. Perfect with polenta or mashed potatoes.

A serving platter with 2 Osso Bucco shanks by Simon Majumdar

Pork Shank Osso Buco Recipe

(Makes About 4)


  • 4 x 4oz-6oz Pork Shanks

  • 1 Large Yellow Onion (Diced Roughly)

  • 3 Cloves Garlic (Minced)

  • 3 Carrots (Diced Roughly)

  • 3 Stalks Celery (Diced Roughly)

  • 1 Teaspoon Tomato Paste

  • 1 Stalk Fresh Rosemary

  • 2 Stalks Fresh Thyme

  • 2 Stalks Fresh Sage

  • 2 Dry Bay Leaves

  • 1 12-oz Can Chopped Tomatoes

  • ½ Cup Red Wine (Optional - E.g., Cabernet Sauvignon)

  • 1 Cup Beef Stock

  • 1 Teaspoon All-Purpose Flour or Cornstarch

  • ¼ Stick Butter (Softened)

  • ¼ Cup Fresh Parsley (Rough Chop)

  • Kosher Salt (To Taste)

  • Fresh Ground Black Pepper (To Taste)

  • ¼ Cup Olive Oil for Cooking


  1. Dry the pork shanks thoroughly with kitchen towel.

  2. Season with salt and pepper, and then sear the chops on all sides in a large Dutch oven until they have taken a golden color on all sides.

  3. Remove the shanks from the pan and reserve.

  4. Add the olive oil to the pan and turn to a medium heat.

  5. Add the onions.

  6. Season with salt and pepper and cook on a medium heat for two minutes.

  7. Add the garlic.

  8. Cook the garlic for two minutes.

  9. Add the carrots and celery.

  10. Cook for two minutes.

  11. Add the tomato paste and combine well.

  12. Wrap the rosemary, thyme, sage and bay leaf in cheesecloth and tie to make a parcel. Add this to the onions, etc.

  13. Add the tomatoes and cook for two minutes.

  14. Return the pork shanks to the pan.

  15. Add the wine and stock and combine well.

  16. Cover the pan and place in a 325 degrees Fahrenheit oven for 2 ½ hours, or until you can pierce the meat of the pork shanks easily with the point of a kitchen knife.

  17. Remove the pan from the oven.

  18. Remove the pork shanks from the pan. Place on a roasting tray and return to the oven at 400 degrees Fahrenheit for 5-7 minutes to develop a golden color.

  19. Meanwhile, place the sauce on the stove and turn the heat up until it is simmering. 

  20. In a separate bowl, combine the All-Purpose flour and the softened butter.

  21. When ready to serve, whisk the butter/flour mixture into the sauce on a gentle heat to allow it to thicken.

  22. Place the pork shanks on a serving platter and cover with the sauce.

  23. Garish with lots of dressed parsley. 

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