ITALIAN PORK SHANK OSSO BUCO
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.
Servings: 4 servings
- 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.