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Pork Osso Bucco is a hearty, budget-friendly dinner the family will love! Meaty pork shanks braised in a robust sauce of tomatoes, veggies, and herbs until they’re fall-from-the-bone tender. So good!
What Is Pork Osso Bucco? A Budget-Friendly Italian Classic
As grocery prices continue to climb, I know I’m not the only one who plans their weekly menus around supermarket specials.
Last week, that turned out to be a deliciously smart move, because my local market had Osso Bucco-style pork shanks on sale for $2.99 a pound.
Osso Bucco means “bone with a hole” in Italian. It’s a phrase that’s usually associated with cross-cut, bone-in veal or beef shanks. The shanks are slow-braised in rich sauce until the meat is fork-tender. The marrow in the center of the bone, which adds wonderful flavor to the dish, is scooped out and eaten with a spoon.
Traditional Osso Bucco is one of my favorite Italian dishes. But you don’t often see it on restaurant menus. The amount of cooking time likely has something to do with that, as well as the price. Veal and beef shanks can be expensive!
But pork is a bargain these days, and Pork Osso Bucco is out of this world delish. It’s also super easy to make at home!
Why Slow Cookers are Perfect for Braised Pork Shanks
No matter what type of meat – pork, veal, or beef – the best method for making osso bucco is braising slowly at a low temperature.
Braising low and slow is pretty much what slow cookers are designed to do. That’s what makes them so perfect for my Pork Osso Bucco recipe.
You start out by seasoning the pork shanks and then searing them in hot oil on all sides. That helps to seal in the juices, so the meat stays flavorful during hours of braising in the slow cooker.
By the time they’re done cooking, the meat will all but fall off the bone, and be so tender you can eat it with a fork.
The Secret to This Rich Tomato-Based Sauce
If the pork shanks are the star of the show here, this sauce definitely gets the nod for best supporting actor.
Recipes for traditional Osso Bucco often use white wine and chicken broth in the sauce. That makes sense for veal, which has a more delicate flavor. But I think Pork Osso Bucco calls for something a little more robust.
My sauce starts with tomatoes and tomato paste, as well as other veggies, herbs, and seasoning. A good, hearty wine, such as cabernet, burgundy, or malbec, plus beef broth bring it all together.
This satisfying, flavorful sauce complements the pork perfectly. A little of the pork with a little of the sauce is an ideal bite, and a little taste of heaven.
Best Way to Serve Pork Osso Bucco (With Polenta & Gremolata)
Serving Pork Osso Bucco on a bed of warm, creamy polenta makes it a complete meal. It’s also a nice way to soak up any extra sauce. That’s a good thing because, believe me, you won’t want to waste even one delicious drop.
I made my polenta according to the package directions, and stirred in a couple of handfuls of grated Parmesan. So good!
Traditionally, Osso Bucco is served with gremolata. That’s a simple condiment of chopped parsley, minced garlic, and lemon zest.
Gremolata is optional in my recipe. But it does add a wonderfully bright, fresh taste that plays off the heartier ingredients of the pork and sauce.
Making the gremolata only takes a couple of minutes, and is more than worth the effort. I highly recommend it as a crowning touch to the deliciously satisfying meal.
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Pork Osso Bucco Recipe: Easy Slow Cooker Italian Braised Pork Shanks
Ingredients
- 4 pork shanks – about 2.5 to 3 lbs total
- ½ cup flour, seasoned with salt and pepper
- 2 T olive oil
- ½ cup red wine (for deglazing)
- 1 14oz can diced tomatoes
- 2 T tomato paste
- ½ cup beef broth
- 1 medium carrot, peeled and chopped
- 2 medium celery stalks, chopped
- ½ medium onion, diced
- 2 large garlic cloves, sliced
- 1 T fresh chopped fresh rosemary
- 1 tsp Kosher salt
- ½ tsp fresh ground pepper
- Optional Gremolata – combine ½ cup fine chopped fresh parsley, 2 large minced garlic cloves, and the zest of two small or one large lemon. Sprinkle onto Osso Bucco just before serving.
Instructions
- In a shallow dish or pie pan, stir together flour with a little salt and pepper (about a ¼ tsp salt, a few grinds of pepper). Pat the pork shanks dry with a paper towel, then roll each shank in the flour, getting a small coating of the seasoned flour on all sides.
- Place the olive oil into a deep sided pot (6 inches or more) and heat on medium to medium high, until the oil starts to shimmer. Sear the prepared pork shanks on all side, until they just begin to brown in spots.
- Take the seared shanks from the pot and set aside. With the heat still on, deglaze the pot by pouring in the wine and scraping any browned bits off the bottom and sides of the pot. Pour the liquid into the slow cooker.
- Add the tomatoes, tomato paste, beef broth, carrot, celery, onion, garlic, rosemary, salt, and pepper to the slow cooker. Stir to combine. Nestle the pork shanks down in the tomato and veg mixture, scooping some of the mixture over the top.
- Cook on low for 6 to 8 hours, or on high for 4 hours. Serve each shank with a generous ladle of sauce and sprinkle on some of the gremolata, if using. Delicious as is, or served on top of plain or cheesy polenta. (See post for suggestions)
