Osso Buco Shanks

A Message from the Chef:

This Iberico pork osso buco shank doesn't come from a factory line or a microwave box. It comes honest-slow-braised and patient, born of good pasture, acorns, rainwater, and the stubborn grace of doing things the old way. The marrow settles deep into the broth, and the meat falls apart like it had been waiting all day to surrender.

Every bite carries the memory of the farm: rich Iberico pork raised close to the soil, cooked low and slow until the whole kitchen smells like Sabbath supper and hard-earned peace. It's the sort of dish that hushes a table for a moment-because sometimes the finest prayer a body can offer is simply to taste and be grateful.

What You’re Gonna Need

  • salt and freshly ground black pepper to taste

  • 6 thick-cut pork shank sections, 2 to 3 inches thick

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 large yellow onion, diced

  • large carrot, diced

  • 2 ribs celery, diced

  • 1 teaspoon kosher salt

  • 1/4 cup tomato paste

  • 2 tablespoons all-purposeflour

  • 1 cup white wine

  • 2 cups chicken broth

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1/8 teaspoon ground cloves

  • Chopped Italian parsley

  • Freshlygrated lemon zest

How to Make It:

  • Salt and pepper both sides of pork shank sections.

  • Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.

  • When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 31/2 hours.

  • Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

How to Use it:

Pairs well with Ginger Tomato Chutney, Incredible Pear Butter, or Blueberry Thyme Jam