Pork Osso Bucco Recipe

Name: Pork Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil (or less); 3 -4 lbs pork shanks; 1 cup flour; 1 tablespoon himalayan salt; 1 tablespoon black pepper; 1 1/2 cups chopped carrots; 1 1/2 cups chopped celery; 1 cup chopped onion; 1 cup red wine; 3 tablespoons tomato paste; 1 1/2 tablespoons anchovy paste; 3 tablespoons chopped garlic; 1 tablespoon chopped rosemary (fresh); 1 tablespoon chopped thyme (fresh); 2 -3 bay leaves; 1 quart of beef bone broth (or beef stock); 1/4 - 1/2 cup capers (Rinsed); 1/2 - 3/4 cup pitted kalametas olive

Servings: persons

1/2 cup olive oil (or less)
3 -4 lbs pork shanks
1 cup flour
1 tablespoon himalayan salt
1 tablespoon black pepper
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 cup chopped onion
1 cup red wine
3 tablespoons tomato paste
1 1/2 tablespoons anchovy paste
3 tablespoons chopped garlic
1 tablespoon chopped rosemary (fresh)
1 tablespoon chopped thyme (fresh)
2 -3 bay leaves
1 quart of beef bone broth (or beef stock)
1/4 - 1/2 cup capers (Rinsed)
1/2 - 3/4 cup pitted kalametas olive

1
Chop carrots, celery, and onions (I put everything in my food processer).
2
Preheat oven to 325 degrees F.
3
Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
4
Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
5
Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
6
Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
7
Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
8
Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
9
Cook for 2 - 3 hours. This depends on the size of the shanks.
10
Remove bay leaves - ready to serve!

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup olive oil (or less), 3 -4 lbs pork shanks, 1 cup flour, 1 tablespoon himalayan salt, and more.

Yes, Pork Osso Bucco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Osso Bucco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions