Tender pork osso buco in tomato sauce is one of the weekend classics you want to make for your family. Juicy, flavorful pork served with white rice will make all your family members to run to the table.
What is osso buco ?
Osso buco is an Italian dish made generally from veal shanks, and it’s prepared as a stew in tomato sauce and white wine. The meat cut for Osso buco is the lower part of the veal leg, which is called: the shank. I have decided to go with a pork version of Osso buco this time, because it’s much tastier (in my opinion), than the veal version.
The pork version is in my opinion much tastier, and it cooks much faster than the usual veal shank of osso buco. Osso buco might sound very fancy and difficult meal to prepare, but in reality it is very easy to make, and it has one big plus, it’s cooked as one pot meal. Which is amazing, you don’t need to use multiple pots or pans to get to tender and juicy meat.
This pork shanks in tomato sauce are served over white rice, but you can be more creative and use creamy polenta, risotto, orzo or even yummy mashed potatoes goes well with it osso buco.
Ingredients for osso buco
- Pork osso buco slices
- Salt and pepper
- Olive oil
- Garlic cloves
- Orange juice
- Chicken broth
- Tomato purée
- Dry or fresh basil
- Dry oregano
- For garnish chopped parsley
What size of pork osso buco you need for this recipe
For 4 portions, you will need about 8 slices of pork osso buco (because pork shanks are smaller than veal one). Make sure to get each shank 1 inch thick and approximately 4 inches large.
I like to use my cast iron pot, a.k.a. Dutch oven, when cooking one pot meal. It is my favorite method of cooking. If you would like to use an oven safe skillet with the cover, it works perfectly fine as well. Especially, when you are cooking only for 2-3 persons. Once you have to prepare meal for 4 & plus persons, I would recommend to use larger cast iron pot.
How to make this delicious Pork version of Osso buco
How long does it take to make Pork osso buco
With all the preparations, this recipe for pork osso buco takes less than 2 hours. This delicous meal will be on the table in no time and not much of work or special skills are requited for this type of meal. Most of the time, the meat will be sitting in the oven and cooking itself.
Little tip: Meanwhile, your pork shanks will be cooking on their own in the oven, you can prepare this delicious, yet another Italian classic TIRAMISU cake. Tiramisu is one of my favorite dessert and it’s so easy and quick dessert to pull together, get the recipe here.
In a large skillet with lid or cast iron pot, heat the oil over high heat. Season pork shanks from both sides with salt and pepper. Brown the meat on both sides (approximately each side 2-3 minutes). Set the meat aside.
Reduce the hat to medium high and add crushed garlic and chopped onions. Sauté the onions with garlic for 5-7 minutes, or until onions are lightly golden and translucent. Add in the chicken stock, orange juice, tomato purée, oregano and basil, and stir well with a wooden spoon. Add more seasoning salt and pepper.
Add the pieces of browned pork osso buco to the tomato sauce and cover the pot with a lid. Place it in reheated oven and bake it for 1 hour and 30 minutes. Check on the meat halfway through the cooking time, if the meat is well covered in the sauce. Move the pork shanks around the pot, so it doesn’t get stick on the bottom. If the sauce is reducing quickly, and you find that it’s too thick, add a cup of water and return it back to the oven. meat, it is done.
When the meat is done, it will pull apart easily. Mine was done exactly in 1 hour and 30 minutes. If you happen to purchase larger shanks, then the cooking time might be prolonged for another 30 minutes. Make sure to keep an eye on the sauce, so it doesn’t burn on the bottom, if your shanks require longer baking time. Serve over white rice and sprinkle with fresh parsley.
FAQ & TIPS
Pork is cooking very fast, and most often, the meat is so tender that it will literally fall apart from the bone. If you do not want this to happen to you, you can use kitchen string to tie around each pork shank. This will help to hold it together. And will look more aesthetically on your plate.
If you want to toss in some vegetables and make it into a pork stew, then add a few diced carrots or celery stalks or whatever vegetable you have on hand. It is totally optional and all up to you.
Always get all the ingredients ready in advance and at your reach, so the cooking process goes smoothly. Chop in advance onions, garlic and get ready seasoning, herbs, orange juice, chicken broth, crushed tomatoes, etc.
To store, the leftovers are best in airtight containers in the refrigerator. Meat should be consumed within 3 days. You can always freeze the meat, including the tomato sauce, again in an airtight container and up to 3 months in the freezer.
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ITALIAN PORK SHANK OSSO BUCO
- 8 pieces 2.2 lb. pork osso buco slices, each 2.5 cm (1 inch) thick
- 1 tablespoon salt to season the meat
- 1/4 teaspoon pepper to season the meat
- 2 tablespoon olive oil
- 3 cloves garlic crushed
- 2 medium finely chopped onions
- 1 cup orange juice
- 1 cup chicken broth
- 4 cups tomato puree
- 2 teaspoons dry basil
- 1 teaspoon dry oregano
- 1 tablespoon chopped parsley for garnish
- salt and pepper to season tomato sauce
- Preheat oven to 160˚C (325˚F). Season pork shanks with salt and pepper all over and set aside.
- Heat an olive oil in a large Dutch oven over high heat, and brown the meat from both sides.Set the meat aside on a plate and add garlic and onions in the Dutch oven. Sauté for 5-7 minutes, or until onion is lightly golden and translucent.
- Add in tomato purée, chicken stock, orange juice, basil and oregano. Season with salt and pepper and bring to soft-simmer.
- Cover the Dutch oven with a lid and place it in the preheated oven (rack positioned on low). Bake the meat in the oven for 1 hour and 30 minutes. Check on the sauce halfway though cooking time if it's not too thick. Move the meat a bit around and add more water if needed.
- Bake the meat until tender and pulls apart easily with a fork. Serve pork osso buco over white rice and sprinkle with fresh chopped parsley.
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