Chocolate, carrots, and potatoes are used to flavor a casserole of rabbit and smoky bacon that is then topped with croutons and fresh parsley. Although it is optional, the chocolate gives the tastes a chic edge.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 20 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
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
- ¼ cup tomato paste
- 2 tablespoons all-purpose flour
- 1 cup white wine
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ⅛ teaspoon ground cloves
- 2 cups chicken broth
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon freshly grated lemon zest
Instructions
- Season pork shank with salt and pepper.
- Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
- Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
- Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
- Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.
- If using whole cloves, tie them in cheesecloth along with the bay leaf and other herbs to create a “bouquet garni.”
- You can serve the shanks over polenta, pasta, or rice.
- Love garlic? Top osso buco with
- instead of parsley and lemon zest.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 1384 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Added tiny potatoes and garlic
Really delicious. Could not find pork shanks so used St Louis style pork ribs. Will make again for sure.
Excellent
Soooo delicious!!! Definitely put on top of mashed potatoes
My family loved this. I used a pork butt roast, and roasted it whole instead of cutting it before hand. After only 2.5 hours, it was fork-tender. A lot of fat did cook out of the meat and end up in the sauce. If I had time I would chill the sauce so the fat could be removed, and reheat it. Maybe a leaner cut of meat would help, but I’m afraid I would loose tenderness and flavor! I served it with sauteed zucchini and fettuccine.
The whole family loved this recipe! Finished cooking it in the oven covered with foil! So tender and delicious
I actually used pork neck because of these crazy times. The pickings were thin at the store. I normally make Tomato sauce with the pork neck but I wanted to try something different. It was delicious and will make it again.
Delicious! I have been wanting to make Osso Buco for so long and being self-isolated decided it was time. We raise meat pigs and I ended up using Smoked Pork Hocks. We removed the thick layer of fat around the hock before cooking. It was awesome and will definitely be on the menu again. I like the idea of using pork chops (loin and butt) too!
Great osso buco! The pork comes out great. Substituted celery for more onions (didn’t have any)… great, saucy tender result. Me and my family loved it. No left overs!
Think it runs out better baked covered in the oven.
I live in North Carolina near the coast. We have access to the most wonderful shrimp and quality fresh pork. Followed the recipe to a tee, and was blown away by the extreme savory flavor. Served over Carolina gold rice. Amazing. I preferred to leave out the zest though…tried it both ways. Leftovers were even better….a lot better!
The best recipe!!!
My husband followed this recipe to the letter. It was absolutely delicious!!!Meat was tender, vegetables were tasty and sauce had the perfect consistency. This has the rating of the finest restaurants. Loved it!
This was a great recipe. I used lamb neck instead of pork because it was on crazy sale. I think the flour can be reduced by half. I also popped this in the instant pot for 40 minutes after I did all my stove top steps. Thanks so much!
This was a great recipe! I didn’t have white wine so I had to used white wine vinegar(1/2 C). I served it over steamed Jasmin rice and it was a total hit. Will definitely make it again.
This was fantastic! Made it with lamb shanks though! Served over garlic mashed potatoes! Not an ounce was left on a plate!
made no changes—served over mashed potatoes–will make again
I used wild boar osso buco. It wasn’t as tender as I was expecting it to be. The sauce was incredible. Overall, I would make the dish again. It was definitely better the next day.
I had a couple of boneless pork chops and needed to serve dinner in a hurry to my starving husband. So I browned the meat in a pressure cooker then throw everything else in and pressure-cooked for 20 min then change the setting to slow cooker for 20 min. The result was amazing! It became like a soup but the taste was incredible. Since then, I doubled the veggies and I’ve been making this as a super tasty soup. Some day, I’ll make it as it’s written though..
I’ve made this recipe several times for various guests, it never disappoints. This one is a keeper.
It’s good but not quite 5 stars. The sauce is tasty but not overwhelming. Be sure to sear the shanks before starting. I used a dry white wine (sav blanc). I made risotto from scratch to go with it. Be sure each step is completed–do not rush this recipe.