Best Pork Osso Bucco Recipes

Pork Osso Bucco image

Provided by Robert Irvine : Food Network

Time 2h15m

Yield 6 portions

Number Of Ingredients 10

6 pork shanks, 12 to 16 ounces each
2 tablespoons grapeseed 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
4 cups prepared veal stock or sauce
2 cups red wine, such as cabernet
2 sticks (1/2 pound) butter, softened
Seasonal vegetables or pasta, for serving

Steps:

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, onions), 2 cups veal 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 veal 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.

Pork Osso Bucco image

Provided by Ruby15

Categories Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

Chop carrots, celery, and onions (I put everything in my food processer).
Preheat oven to 325 degrees F.
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).
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.
Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
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.
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.
Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
Cook for 2 - 3 hours. This depends on the size of the shanks.
Remove bay leaves - ready to serve!

Nutrition Facts : Calories 258.7, Fat 15.4, SaturatedFat 2.2, Cholesterol 4, Sodium 1613.8, Carbohydrate 21.4, Fiber 2.7, Sugar 3.6, Protein 4.5

OSSO BUCCO-STYLE PORK ROAST WITH EGG NOODLES image

Categories Pork Healthy

Number Of Ingredients 13

1 tablespoon canola oil
1 lb boneless pork shoulder, cut into 2 pieces
½ cup sliced onion
¼ cup peeled chopped carrots
¼ cup chopped celery
3 cloves garlic, minced, divided
14.1 oz can fire-roasted diced tomatoes
½ teaspoon salt, ½ teaspoon pepper
½ teaspoon dried oregano
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated fresh lemon rind
8 oz uncooked wide egg noodles
2 tablespoons organic butter, melted

Steps:

Heat oil in a large skillet over medium-high heat. Add pork; cook 5 minutes or until browned on all sides. Place onion, carrots, celery, and 2 cloves minced garlic in a 4-quart slow cooker. Top with pork, tomatoes, salt, pepper, and oregano. Cover and cook on Low 5 to 7 hours or until pork is tender. Combine parsley, lemon rind, and 1 clove minced garlic; serve over pork. Cook noodles according to package directions. Add butter, tossing to coat. Serve with pork.