Braised Pork Osso Bucco Flavorful Cooking Guide

Ingredients

• 4 pieces pork shanks (osso bucco cuts)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 whole lemon (zested and juiced)
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shanks with salt and pepper, then add them to the pot, searing on all sides until browned (about 3-4 minutes each side). Remove the pork from the pot and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the can of diced tomatoes (with their juice) and the chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Stir in the lemon zest, lemon juice, dried thyme, and bay leaf. Bring the mixture to a simmer.
6. Return the browned pork shanks to the pot, ensuring they're partially submerged in the liquid. Cover with a lid and transfer the pot to the preheated oven. Let braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
7. Once cooked, remove the pot from the oven. Discard the bay leaf and taste the sauce, adjusting seasoning with salt and pepper as needed.
8. Serve the osso bucco hot, garnished with freshly chopped parsley.