Ingredients
Scale
- 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)