Pork osso bucco what is

What Is Osso Buco? By Jen Wheeler March 1, Edit. Mustard With Mutton. Table For Two. Dinner Then Dessert. Gourmet Traveller. Girls Can Grill. The Year In Food. What Do You Crave? Local Milk Blog. Fantastic Fungi. Jen is an editor at Chowhound. Raised on scrapple and blue crabs , she hails from Baltimore, Maryland, but has lived in Portland Oregon for so long it feels like home. She enjoys the rain, reads, writes, eats, and cooks voraciously, and stops to pet every stray cat she sees.

Continually working on building her Gourmet magazine collection, she will never get over its cancellation. Read more of her work. Load Comments. The Best Recipes and Tips for Christmas. Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. It turned out delicious.

Will make again Read More. Mehmet Aydalga. Jeremy Loos. I thought the recipe was fantastic. I couldn't find pork shanks at the local mega mart. Instead I used some bone-in pork chops that had some good marbling. I added a bit more butter to compensate to compensate for the chops that I assume would tend to be a bit drier than the shanks. They still turned out very tender.

My only concern with the recipe is the beginning step when the instructions say to sear under high heat using butter and olive oil. It is my understanding that both butter and olive oil work better in lower heat applications. I did follow the recipe as instructed, and the butter burned to a dark brown.

Not sure if this is the intent. I think when I make it again I will use vegetable oil, and add the butter later, just before adding flour. Overall, though, I really liked the way it turned out.

Will become part of the rotation for sure, Read More. Cathie Carter Noble. Yes a couple of times. I have used veal shanks. Sauce has a wonderful flavor.

Thanks chef John for another fantastic recipe! I'm apt to change recipes but this was wonderful as is and I will make it again and again and again Read More. All Reviews for Pork Osso Buco. Your daily values may be higher or lower depending on your calorie needs.

Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Will make again. Will become part of the rotation for sure,. I'm apt to change recipes but this was wonderful as is and I will make it again and again and again. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes?

Thanks for adding your feedback. Close this dialog window Successfully saved. It's easy to do with a very sharp knife. If you cut the skin off, you will now need to tie the shanks with twine to keep the meat from falling off the bone. This step is not necessary, but just nice when serving the shanks because it keeps them from falling apart and makes them nice to serve a whole shank on a plate.

Most recipes call for dredging the pork in flour, but I do not do that. I feel that the flour tends to burn a little in the searing process and I would rather just have a nice rich fond form on the bottom of the pot from the meat.

There is a version which leaves out the tomato altogether. It's delicious and pairs very well with the risotto and the gremolata. It's essentially the same recipe, just omitting the tomato.

A good reason to cook the dish twice! The finished dish is sprinkled with gremolata , a zingy mixture of raw parsley, garlic and lemon zest that is delicious. Serve extra on the side so your diners can add more as they eat their osso buco. I like to trim the skin off the shank and then wrap twine around it, securing the meat to the bone. I like to remove the skin from the pork shanks.

This is entirely personal preference and you can keep it on if you want. The pork has plenty of fat, but I also trim any real big pieces of fat from the outside of the shanks. I make sure not to trim all the fat off, though. Take the kitchen twine and tie it around each shank, securing the meat to the bone.

Season the pork shanks on both sides with the salt and pepper. Heat 2 tablespoons of the olive oil in a large dutch oven over medium high heat I like to use my Le Creuset Bouillabaisse Pot. Place the shanks in the pot and sear each side for about 3 -4 minutes, creating a nice crust. Work in two batches because the shanks most likely are not going to fit in the pot all at once for the searing process. Remove the shanks from the pot to a plate.

Do not wipe out pot. Lower the heat to medium. Add the other 2 tablespoons of olive oil to the pot. Add the chopped vegetables to the pot, including the garlic. Saute for about 6 - 7 minutes, until the vegetables soften. Raise the heat a little and add the white wine and cook for about another 3 minutes.

Add one cup of the chicken stock and the tomatoes - if you are using whole tomatoes, just crush them with your hands as you put them in the pot. Add the thyme, bay leaves, tomato paste and lemon zest. Cook for a few minutes, stirring, to blend the tomato paste.

Return the shanks to the pot and nearly submerge them in the sauce. Add another cup of stock if you need to. Meanwhile, make the gremolata by mixing the finely chopped parsley with the lemon zest and minced garlic. Check the shanks - they should be tender. Remove them to a serving platter and cut off the string. Spoon some sauce over the shanks and serve the rest on the side.

Sprinkle the pork with some gremolata. Serve the pork with Saffron Risotto, polenta or pasta. View Printer Friendly Version. Osso-Buco is one of our all time favorites. Veal shanks are expensive and difficult to find normally.

Making this dish with pork or beef shanks is a great alternative. This is a great recipe and I would not change one thing. If you see shanks at your market grab them up and give this recipe a try.

It will go into your rotation I guarantee it. So I never thought to use pork in this dish - I really don't want to buy veal.

I'm definitely going to try this! Sounds great.