Orange Gremolata Pork Osso Buco

Name: Orange Gremolata Pork Osso Buco
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces pork shanks (about 1-inch thick); 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 1 onion (chopped); 2 carrots (chopped); 2 celery stalks (chopped); 3 cloves garlic (minced); 1 cup dry white wine; 2 cups chicken broth (low sodium); 1 can diced tomatoes (400g / 14 oz); 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 bay leaf; Salt and pepper (to taste); 1 orange (zested); 1 lemon (zested); 3 cloves garlic (minced); 1/4 cup fresh parsley (chopped)

140 min 4 servings Medium

All Recipes

Tender pork osso buco with a zesty orange gremolata, perfect for a comforting meal.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

Medium

Osso buco, traditionally made with veal, is a comforting braised dish that can also be beautifully crafted with pork shanks. This variation brings a delightful twist with a vibrant orange gremolata that adds a citrusy freshness to the rich, hearty flavours of the slow-cooked pork. The dish is perfect for a cozy gathering or a family meal, offering a succulent and tender meat experience. The slow cooking process allows the pork to absorb the aromatic broth, resulting in a melt-in-your-mouth texture that's irresistibly delicious.

Ingredients

Servings

Osso Buco

Orange Gremolata

Instructions

Prepare the pork

Season the pork shanks with salt and pepper, then dredge them in flour, shaking off excess.

Pro tip: Ensure even coating for a nice crust.

Brown the shanks

Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Brown the shanks on all sides, about 8 minutes. Remove and set aside.

Pro tip: Do not overcrowd the pan; brown in batches if necessary.

Sauté vegetables

In the same pan, add onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Deglaze and prepare sauce

Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until reduced by half. Add chicken broth, diced tomatoes, thyme, oregano, and bay leaf. Stir well.

Pro tip: Deglazing adds depth to the sauce.

Simmer the Osso Buco

Return the pork shanks to the pan, ensuring they are submerged in the liquid. Cover and simmer on low heat for 1.5 to 2 hours, until the meat is tender and falls off the bone.

Pro tip: Check occasionally to ensure it doesn’t dry out; add more broth if needed.

Prepare gremolata

Mix orange zest, lemon zest, minced garlic, and parsley in a bowl. Set aside until ready to serve.

Pro tip: Prepare just before serving to keep flavours fresh.

Finish and serve

Remove bay leaf from the sauce. Serve the pork shanks with a generous spoonful of sauce and topped with orange gremolata.

Pro tip: Pair with polenta or mashed potatoes for a complete meal.

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Tips & Tricks

<ul><li>Choose pork shanks with some marbling for a more flavourful dish.</li><li>Use a heavy-bottomed pan for even cooking and to prevent sticking.</li><li>Prepare gremolata fresh to maintain its vibrant flavour.</li><li>Adjust seasoning throughout the cooking process to taste.</li></ul>

Serving Suggestions

Serve this Pork Osso Buco with a side of creamy polenta or mashed potatoes to soak up the luscious sauce. A crisp green salad or steamed vegetables make a great accompaniment, balancing the richness of the dish. This dish can be prepared a day ahead, allowing the flavours to develop even further. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, gently warm over low heat to maintain the meat's tenderness.