Pork Osso Buco – Keeping it Real without Veal

I’ve never shared the same love for veal osso buco that most

of my fellow Italian food fans profess, and it’s been the source of a fair

amount of introspection. Was there something wrong with me? It’s a sticky,

succulent shank, braised until fork tender; what’s not to like? Then I made it

with pork, and figured it out.

It comes out too good with the veal shank. Because of their

massive quantities of connective tissue, the sauce veal shanks produce is rich,

sticky, and sweet; which I personally find overpowering. It’s great for a few

bites, but then I’m over it, quickly. On the other hand, pork shank isn’t quite

as rich, and gelatinous, and I personally enjoy it much better.  

For some of the same reasons, I don’t generally reduce the

sauce too much. It’s not supposed to be a very thick sauce, and I’m generally

happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use

veal or pork, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

six thick-cut pork shank sections

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

1 large carrot, diced

2 ribs celery, diced

1/4 cup tomato paste

2 tablespoons all-purpose flour

1 cup white wine

2 cups chicken broth

1 bay leaf

1/8 teaspoon ground clove, or *one whole clove

1/2 teaspoon dried thyme

1/2 teaspoon dried Rosemary

freshly chopped Italian parsley and freshly grated lemon

zest for the tops

* if using whole clove, tie in some cheese cloth, along with

the bay leaf and other herbs to create a “bouquet garni.”