Pork Osso Buco

This pork osso buco is equally flavourful and additionally less expensive than it's traditional veal counterpart. These pork shanks (which I just learned are actually sliced pork hocks!) cook low and slow for 2 1/2 hours to fall-off-the-bone perfection!

Ingredients:

2 1/2 lbs pork shank slices (8)

2 tbsps butter

salt and pepper

1 medium onion, chopped

2 tsps minced garlic

2 medium carrots, diced

2 celery stalks, diced

1/2 cup white wine

1 - 28 oz can diced tomatoes

2 tbsps tomato paste

1 cup beef broth

1 tsp dried thyme

1 bay leaf

juice and zest of 1/2 lemon

fresh Italian parsley

In a large skillet melt the butter, then salt and pepper the shanks and brown on both sides. Remove to a plate. Add chopped onions to the pan and cook 3 minutes adding the garlic in the last minute. Then add the carrots and celery. 

De-glaze the skillet with white wine, then add the canned tomatoes, tomato paste, beef broth, thyme and bay leaf and bring to a boil. Return the meat to the pot and reduce the heat to simmer. Nestle the pork into the sauce and cover the pot. Low simmer for 2 1/2 hours. 

Just before serving stir in the lemon juice and zest, plate and top with fresh chopped italian parsley.

Serves 4 - 8 

These shanks have a large bone in the middle which gives lots of flavour to the meat but if you like more meat plan on serving 2 shanks per person.