Slow Cooker Pork Osso Bucco with Gremolata

Name: Slow Cooker Pork Osso Bucco with Gremolata
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 pieces pork shanks (cross-cut); 2 tbsp olive oil; 1 cup all-purpose flour (for dredging); 1 onion (chopped); 2 cloves garlic (minced); 2 carrots (diced); 2 stalks celery (diced); 1 cup dry white wine; 2 cups chicken broth; 1 can diced tomatoes (400g); 2 tsp dried thyme; 2 tsp dried oregano; 2 tsp salt; 1 tsp black pepper; 1 lemon (zested); 2 tbsp fresh parsley (chopped); 1 clove garlic (minced)

500 min 6 servings Medium

All Recipes

Indulge in tender pork shanks braised in a rich tomato wine sauce, finished with a zesty gremolata.

Prep

20 min

Cook

480 min

Total

500 min

Servings

Difficulty

Medium

Osso Bucco, traditionally made with veal, is a dish that has been cherished for its rich, deep flavours and tender meat. In this recipe, we swap the veal for pork shanks, providing a more accessible and equally delicious alternative. The slow cooker works wonders in transforming the tough pork shanks into a succulent delight, simmered gently in a tomato and wine sauce. This method brings out the natural flavours of the meat while infusing it with the aromatic herbs and spices.

Instructions

Prepare and sear the pork shanks

Tie each pork shank with kitchen twine to keep them intact. Dredge in flour, shaking off excess. Heat olive oil in a pan over medium-high heat and sear shanks until browned on all sides, about 8 minutes. Transfer to slow cooker.

Pro tip: Searing locks in the juices and adds depth to the flavour.

Sauté vegetables

In the same pan, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

Pro tip: Scrape the brown bits from the bottom of the pan for extra flavour.

Deglaze with wine

Pour in the white wine and scrape up any browned bits from the bottom. Allow to simmer for 2 minutes.

Pro tip: This helps to incorporate all the flavours into the sauce.

Prepare the sauce

Add chicken broth, diced tomatoes, thyme, oregano, salt, and pepper to the pan. Stir to combine and bring to a simmer.

Pro tip: Ensure the sauce is well-seasoned before adding to the slow cooker.

Slow cook the shanks

Pour the sauce over the shanks in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender.

Pro tip: The pork should be falling off the bone when done.

Make the gremolata

Combine lemon zest, parsley, and garlic in a small bowl. Mix well and set aside.

Pro tip: Prepare just before serving for the freshest taste.

Serve

Remove the shanks from the slow cooker and discard the twine. Serve topped with gremolata.

Pro tip: Pair with a side of creamy polenta or crusty bread.

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Tips & Tricks

Sear the pork shanks to lock in flavour before slow cooking.
Use kitchen twine to keep the shanks intact during cooking.
Choose a good quality wine as it enhances the sauce.
Prepare the gremolata just before serving for maximum freshness.

Frequently Asked Questions

What is osso bucco?

Osso Bucco is a traditional Italian dish made with braised cross-cut veal shanks, often served with a gremolata.

Can I use veal instead of pork for osso bucco?

Yes, traditional osso bucco is made with veal shanks. You can substitute them in this recipe.

How long does pork osso bucco take to cook in a slow cooker?

Cook on low for 8 hours or on high for 4 hours.

What temperature should pork shanks be cooked to?

For safety, cook pork shanks to an internal temperature of 145°F (63°C).

What is gremolata?

Gremolata is a condiment made from lemon zest, garlic, and parsley, used to add freshness to dishes.

Can I freeze leftover pork osso bucco?

Yes, store in an airtight container and freeze for up to three months.

Serving Suggestions

Serve your Pork Osso Bucco over a creamy polenta or alongside a crusty loaf of bread to soak up the luscious sauce. Pair with a robust red wine, such as Chianti, to complement the dish's rich flavours. You can prepare this dish a day in advance, as the flavours develop beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.