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To make a great braised pork osso bucco, start with the right ingredients. The main star is pork shanks. These cuts are rich and meaty. Look for four pieces, about two inches thick. This gives you the best flavor.

Braised Pork Osso Bucco

Impress your loved ones with a delicious Braised Pork Osso Bucco that melts in your mouth! This flavorful cooking guide covers all the essentials, including choosing the best pork cuts, mastering searing techniques, and pairing perfect sides. Learn how to create this rich dish that's perfect for special occasions or cozy dinners at home. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

4 pieces pork shanks (osso bucco cuts)

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup chicken broth

1 lemon (zested and juiced)

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Sear the Meat: 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.

      Sauté the Vegetables: 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.

        Deglaze the Pot: Add the can of diced tomatoes (with their juice) and the chicken broth, scraping the bottom of the pot to loosen any browned bits.

          Add Seasonings: Stir in the lemon zest, lemon juice, dried thyme, and bay leaf. Bring the mixture to a simmer.

            Combine and Braise: 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.

              Final Seasoning: Once cooked, remove the pot from the oven. Discard the bay leaf and taste the sauce, adjusting seasoning with salt and pepper as needed.

                Serve and Garnish: Serve the osso bucco hot, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 20 min | 2.5 hours | 4 servings

                    - Presentation Tips: Serve the braised pork osso buco over a bed of creamy polenta or mashed potatoes to absorb the rich sauce, and drizzle some of the braising liquid over the top. Add a sprinkle of lemon zest for a vibrant touch.