Osso Buco de Porco

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Osso Buco de Porco
  1. Salt and pepper both sides of pork shank sections.

  2. Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.

  3. When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.

  4. Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

    Chef John

Chef’s Note:

If using whole clove, tie them in some cheese cloth 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 the osso buco with gremolata rather than simply lemon zest and parsley.

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