Pork Osso Buco
Slow-cooked, wine-braised, melt-on-the-tongue meatswimming in a dark marrow-rich gravy, that is the famed Italian dish pork osso buco.
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lbs pork osso buco (4 pieces)
- Salt
- Pepper
- 1 tbsp olive oil
- 1 carrot
- 1 onion
- 1 celery rib
- 2 cloves garlic
- 2 rosemary sprigs or thyme
- 2 bay leaves
- 125ml / 1/2 cup dry white wine or red wine
- 250ml / 1 cup chicken stock
- 125ml / 1/2 cup canned chopped tomatoes
Instructions
- 1
If the pork osso buco chops come with a pork rind around them, cut it off and trim off the fat. Season with salt and pepper and brown in hot oil in a cast iron casserole (Dutch Oven) until golden on both sides, remove from a pan and set aside until later.
- 2
To the same pot, add the diced carrots, onions and celery and cook over low heat for about 10 minutes, add the sliced garlic, fresh rosemary and bay leaves and cook for 30 seconds longer. Deglaze with the white wine and let everything bubble for a couple of minutes, then bring in the chicken stock and chopped tomatoes, stir to combine and top with the browned pork osso buco pieces, then flip them over, so both sides are coated in the sauce. The sauce should partially cover the meat.
- 3
Turn the heat to low, cover with a lid and simmer for 1 hour and 20 minutes, then uncover and simmer for 10-15 minutes longer. Alternatively you can cook it in the oven at 150C/300F for an hour and 20 minutes covered, then uncover for 10 minutes to caramelise the pork.