Osso Bucco
When osso buco comes to mind, you likely envision the exquisite Ossobuco Alla Milanese, a delightful Milanese recipe featuring braised veal shanks—an enduring favorite of mine. However, consider the delectable alternative of pork osso buco offers a refreshing twist common throughout Italy.
The term "osso buco" originates from the Italian Western Lombard language, translating to "hole bone," referring to the shank filled with delectable bone marrow. I prefer extracting the marrow, incorporating it into the sauce, or savoring it as an additional treat at the meal's conclusion, but this isn’t necessary. Also, I occasionally pair it with a Gremolata comprised of parsley, lemon, and garlic.
Level: Easy Total: 2 hr 15 min Prep: 15 min Cook: 2 hr
Ingredients
6 pork, beef, lamb or goat shanks, 12 to 16 ounces each (Hocks can be used instead of shanks as well)
2 tablespoons olive oil
3 tablespoons salt and pepper, equal blend, plus more for seasoning
1/2 cup small-diced carrots
1/2 cup small-diced celery
1/2 cup small-diced onions (note all carrots, celery, and onions can be mixed together. This is call “mirepoix’.
4 cups stock (pork, beef, lamb, or mushroom)
2 cups red wine, such as cabernet
2 sticks (1/2 pound) butter, softened
Seasonal vegetables, polenta, or pasta, for serving.
Grated Parm and Gremolata garnishing optional.
Directions
Preheat the oven to 300 degrees F.
Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onion mixture), 2 cups stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
Next, heat the simmered stock and remaining 2 cups stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.