Pork Osso Buco Recipe

December 20, 2007 81 Comments

Pork Osso Buco Recipe


When you think of ossobuco, you most likely think of Ossobuco alla Milanese, a fabulous recipe from Milan, Italy made with braised veal shanks which just happens to be one of my all time favorite meals.

Here’s my recipe for classic veal ossobuco (also spelled osso buco). I serve it with Gremolada made from parsley, lemon and garlic.

The name osso buco comes from the Italian Western Lombard language and translated means “hole bone” which is the shank that is filled with bone marrow that’s quite delicious. I like to remove it and use it in the sauce or just spoon it out and eat it as an extra treat at the end of the meal.

My First Experience with “PorkoBuco”

My wife and are were out for dinner at this small but fun Italian BYOB restaurant in Philadelphia with a group of friends after just attending the annual Children’s Hospital of Philadelphia Car Show fund raiser.

We are dressed to the nines and find ourselves in this hole-in-the-wall restaurant with three large birthday parties going on around us, everyone having a great time. By the end of the night, everyone is singing happy birthday to anyone who dare claims they had a birthday in the past year. There is birthday cake being shared between tables, a very festive night.

The food in this place is terrific so we are all excited to hear the specials. The waiter comes over and says, “You all know what veal ossobuco is right? Well, we don’t have it tonight. Instead we are serving porkobuco!”

Since I’ve never had it before, I thought I would give it a try and ordered it. Pork osso buco is made just like the veal version except you use the pork shank instead of the veal shank.

Great Big Inexpensive Piece of Meat

The pork shank is big, meaty and looks more like a lamb shank and best of all is a fraction of the cost of veal shanks and much cheaper than lamb shanks. I think I paid under $3 per pound at my favorite pork butcher, Stolzfus Meats, in the Ardmore Farmers Market.

You may be more familiar with cured pork shanks, also called ham hocks that are sold for making split pea soup. You don’t want to use these for this recipe. If you can’t find fresh pork shanks, just ask your butcher to order you some and don’t let him overcharge you for them. They are very inexpensive.

One shank is enough for one person and makes an awesome display when served on mashed potatoes with that big bone sticking out. But be sure to buy extra shanks because there is nothing like leftover pork shank served over egg noodles with that rich incredible sauce.


The technique for cooking pork shanks or any shank for that matter is braising. Because the shank is a tough, inexpensive cut of meat, it needs long, slow moist cooking in a relatively low temperature to break down the tough connective tissue. If you have ever made a stew or pot roast, you used the technique of braising.

Pork Osso Buco Recipe

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 4 servings

Pork Osso Buco Recipe


1-tablespoon olive oil

4 pork shanks

Salt & Pepper

1 yellow onion, chopped

½ cup carrots, chopped

½ cup celery, chopped

2 teaspoons garlic

3 anchovy fillets or 3 teaspoons anchovy paste (optional)

1 cup dry white wine

1-cup chicken stock (have some on reserve in case you need a little more)

One 14 oz can of diced tomatoes

Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf)

How To Prepare At Home

Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.

Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.

I use my Le Creuset oval French oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.

When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.

Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.

As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it's done.

To Make the Tastiest Sauce Ever

When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don't have one, use your regular blender or food processor. You can also use a food mill too if you have one.

Taste and adjust the seasoning with salt and pepper.

How I Serve It

I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate. Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.

In the photo above, you see I served the pork osso buco with pasta. Two reasons; I didn't have potatoes on hand and even if I did, my kids really wanted pasta that night. Doesn't matter. The kids loved the meat and the sauce on the pasta was incredible.

This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.


Last modified on Tue 15 July 2014 10:15 am

Filed in: Pork Recipes

Comments (81)

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  1. Lisa says:

    This looks absolutely gorgeous! I’ve already e-mailed the farmer I get pork from to see if I can get unsmoked shanks from him. I adore osso buco but have made it only with veal up to now. Wanting to stick with locally bought meats as I do, the porkabuco may be a wonderful substitute.

  2. Mary Broughton says:

    I just ate Pork Osso Buco at a small restaurant in Mandeville, La and it was so delicious that I wondered how I could get the recipe and Now I Have! I can’t wait to get to the butcher shop and get the pork shanks-

  3. meg edgar says:

    tonight i made your osso bucco recipe with veal and i have tried many recipes in the past and yours is:” simply the best” the sauce was excellent i did add more garlic but definately a must for dinner guest on a cold canadian wit inter’s night. thank you meg from Canada….

  4. mel says:

    The Stinking Rose-A Garlic Place, in SanFran used to serve the most wonderful pork osso buco. I had it on my ‘maiden’ trip to the city a few years back. Was very disappointed to not find it on the menu on my visit there this past summer. I will try to find unsmoked pork shanks and give this a try. thanks

  5. blackjac says:

    Buy the shanks at an Asian supermarket, very inexpensive. You can get them whole or if large, they’ll be happy to cut then into several thick slices through the bone. Enjoy!!

  6. Jack says:

    Tried this dish last night. Simple recipe to follow. Might add that you need to skin the hocks/shanks b/f braising– as I think there often sold w. skin on. Guests thought it was wonderful, especially when served over mashed potatoes–I added some horseradish to my mashers which seemed to fit with the flavors well. Recommend finding a good butcher and working up the leg toward the shank, as some hocks can be too skimpy on the meat content. Dish makes a great presentation. Dutch oven is a must. Thanks from Minnesota.

  7. Jane from Florida says:

    Hi There,
    I am going to make your Pork Osso Buco and I have 10 Pork Shanks. Do I just triple your recipe for the ingredients and go from there?

  8. Angela from Redwood City, CA says:

    I had Pork Osso Buco at a little Italian restaurant in Belmont, Ca (Caprino’s) at a private party – it was the best I’ve ever had! I don’t care much for the Veal Osso Buco, so this was perfect! Happy to have a recipe to create it myself!

  9. DJMurphy says:

    I had a similar dish (pork) at Dino’s in downtown Roseburg, OR. It was fantastic. The owner waits on you and the owner’s boss is the cook (his wife). Dino is very entertaining.

  10. Mike W. says:

    Cafe Rel in the back of a gas station in Franklin NC serves pork osso buco and it is incredible. Thanks for your recipe so I can try at home.

  11. Gian from nz says:

    Everything’s ok, BUT NOT PASTA AS A SIDE, please! Rice, instead.
    Pasta has to be eaten before the meat.
    An integralist from Auckland, Nz

  12. David says:

    Seared the shank for 7 minutes/side on a grill. Roasted the vegetables in the bottom of a pressure cooker, added the grilled shank, and pressure cooked for 45 minutes. Removed shank (carefully, as it does fall off the bone), pureed the sauce, and my picky 10 and 6-year old loved it over the pasta.

    It is the best sauce ever. Thanks.

  13. Ken says:

    Your recipe rocks! I saw an episode of ‘Diners, Drive-Ins and Dives’ that featured a restaurant that made pork osso buco, and have been on a search for the perfect recipe ever since… and I do believe I have found it! They suggested serving it with/over pasta as well, but when I made it, I served it over polenta, and it was heaven… thanks for sharing the recipe!

  14. RG says:

    You are welcome Ken and thanks for suggesting serving it over polenta.

  15. Sue Richardson says:

    I can’t tell you how thrilled I was to find this recipe. I’ve had the pork in the freezer for a couple of months and didn’t know what to do with it. I have it in the oven at the moment and am really looking forward to eating it this evening, it smells fantastic! Many thanks for the recipe. Will let you know reactions tomorrow.

  16. b ritz says:

    Can you eat the bone marrow for the pork osso bucco, like you can the veal?

  17. RG says:

    Sure, it’s not AS flavorful in my opinion but it still is delicious.

  18. Dawn says:

    I am picking up my shanks later today to try this for Sundays dinner. I will be making a classic parmesan risotto as a side. Let you know how it turn out on Monday.

  19. Trudy says:

    We love osso bucco, but veal shanks are impossible to find where we live. Yesterday I watched the show: Diners Drive-Ins and Dives. Today I searched for a recipe and found this. Thank You so much for sharing.

  20. RG says:

    You are welcome Trudy and I think you will find them a good, value substitute for veal shanks.

  21. mochablue says:

    Thank you! Am planning to try this for a dinner date-practice with the pork first:)
    Cheers from MN

    Sounds like a great idea. Let me know how the date goes. – RG

  22. Ood Stalcup says:

    I have never made pork ossobuco before. I want to cook plenty enough for 10 servings. What is the right size for pork shank and how do I adjust the ingredients?

    Thank you so much.

    Hi Ood, that really depends on who you are serving….. all grownups, kids, big eaters, you see what I mean. I think you are going to have a bigger problem with the size of the pot you are cooking in. Unless you have very large pans, I’m not sure you can fit 10 shanks in one pot or pan. Why not double up the recipe by cooking in two separate pans? – RG

  23. millie says:

    I live in the burbs of Philadelphia, what is the name of the restaurant, would love to try it.

    Hi Millie, the name of the restaurant is Lascala’s Italian American at 615 Chestnut St (at the corner of 7th St.) – RG

  24. Evie says:

    Thanks for the recipe. I had this at a Biaggi’s and LOVED it. And it’s affordable. They presented in a large bowl which was half stewed cannelloni beans and half the scrumptious tomato sauce, with the pork shank on top. YUMMY! CAn’t wait to make it. Some would wait until cool weather but not I!

    I agree Evie, you can serve this dish anytime of the year – RG

  25. sophia quinn says:

    I tried this yesterday and followed directions excatly, except after browning and reducing the wine and adding the broth, instead of puting it in the oven I set my grill on indirect heat and watched that the temp stayed at 350. My shanks were large so almost 3 hours. This was an excellent dish, but I would prefer a sauce that is not so tomato-ee.

    Hi Sophia, thanks for sharing your grill version. Next time, cut down on the tomatoes if they were too much for you. Let us know how it turns out. – RG

  26. Annie says:

    Tonight will be my second time making this dish and it’s perfection! My butcher removes the skin for me no problem and what a cost effective meal that looks like a million dollars.I always serve it with mash potatoes. ( Love the horseradish addition idea, will try this time.) Thanks for a great recipe

    You are welcome Annie and the horseradish is a great addition. I sometimes combine potatoes and turnips for a change in taste. – RG

  27. Beverly Pous says:

    I had the most delicious Pork Osso Bucco at Victorias in Rochester, Mn. As soon as I got home I did a Google search for the recipe and this one is awesome!!! Thanks!

    Hi Beverly, you are very welcome. – RG

  28. Lydia Wisloski says:

    Just back from Shore Acres Restaurant in North Hero, VT, where for the first time in my life I had Pork Osso Bucco. The restaurant is charming and looks east over lake Champlain at the Green Mountains, which is just lovely as the sun slowly sinks in the west, reflecting its pink glow, but the dinner was even more lovely. I’m home basking in the glow of the lingering flavor of the meal, and Googled to find a recipe. The sauce we had was orange, rosemary and olive very rich and savory. It was a piece of heaven, perfect on the palette and perfect with autumn temperatures and foliage. Thanks for the recipe.

    Sounds like a great night out in Vermont. Hope you enjoy this recipe. – RG

  29. Nanda says:

    I have made your pork osso buco and it was delicious. I am having friends over and I was thinking of making this dish for 8 people. Can I use a crock pot? Your advise will be appreciated. Thanks

    Hi Nanda, I don’t see why you could not make this in a crock pot. The technique is the same – braising. You are going to need one very big crock pot to make this dish for 8 people. At one shank per person, that’s 8 shanks. You are also going to want to brown them first before adding them to the crock pot. good luck and let me know how it turns out. – RG

  30. Mike says:

    looks like a great recipe! I am having difficulty finding the pork shanks. any ideas?-MK

    Thanks Mike. Not sure how I can help. You can always try veal or beef shanks. – RG

  31. Master Pulverizer says:

    I ate braised pork shanks on a hunting trip in September and I’ve been obsessed with them since. My butcher cut 8 of them for me – I only paid $41 for all 8. Great deal. The problem I’ve got is that they’re huge. Almost 2 pounds/shank. If I’m serving a dinner for 4 people, how many should I make? I’m thinking 3 will feed 4 people easily? Also, could you add some heavy cream to the sauce to thicken it up a bit? I’m going with the pasta idea and I want to make it more Italian. Thanks, MP.

    Hi MP, thanks for the comment. They are huge and how many they serve really depends on the 4 people you are serving and what kind of appetite they have. 3 will easily feed 4 but it’s more about presentation. Are you going to cut the meat off the bone or would you like the dramatic effect of serving this large shank for each person? I think a little cream would be fine and who doesn’t love pasta? – RG

  32. master pulverizer says:

    Did my shanks today. I altered the recipe a bit to use red instead of white wine. I also used some different spices. I forgot to add the tomato paste so my sauce was kind of weak.

    The main problem though was that my shanks tired out like an overdone pot roast. I don’t have a dutch oven so I used a wide roasting pan. I seared the shanks in a all clad saute pan and deglazed with wine and water. I put the droppings in the roasting pan with another half cup of wine and water. I cooked it at 300 for about 2.5 hours. I’m thinking that it didn’t really braise because my pan was too wide. Any other ideas?

    Hi MP, no you did not braise which is an absolute must for this dish. You roasted them. They need to be covered the whole time they are cooking or they will dry out as they did. Even if you don’t have a dutch oven, you can use a large fry pan with a cover. You may want to consider picking up one of the less expensive cast iron dutch ovens for camping like the Lodge brand. Not as pretty as the enameled French ovens but work just as well. – RG

  33. Karen says:

    Can everything be put into a crock pot to simmer? If so, medium or high and for how long do you think?

    Hi Karen, first you have to brown the meat before braising in a crock pot. Simmering temp is just below boiling at 212 degrees F and I have read that crock-pots lower setting is at 200 degrees F and higher temp is around 300 degrees F so I would set it for low or medium but I’m sure every crock pot is different. You might want to test yours with an instant thermometer to be sure. – RG

  34. Karen says:

    Thanks so much! This will be Christmas Day dinner this year with lots of fresh mashed potatoes and balsamic glazed and roasted Brussels sprouts and parsnips with toasted pine nuts. I’ll bet these shanks will be the star of the menu. Happy Holidays!

    Hi Karen, you are very welcome and hope you enjoy this recipe for the holidays. Merry Christmas to you and your family. – RG

  35. Ken says:

    I commented earlier in this thread regarding this AMAZING recipe; if you’re having trouble finding pork shanks, I would try a Mexican or Asian market. I live in the Los Angeles area, and always have absolutely no trouble finding the shanks… I just got [8] fresh, really meaty shanks that weighed out at 17.16 pounds today at a Mexican market about 10 minutes from the house, and I spent $11.60…

    You must try this recipe — it is perfection. Good luck finding your shanks!

    • Brian Elliot says:

      I’m obsessed with trying this recipe Ken.

      I also live in the LA area.

      What is the name of the Mexican market where you got the pork shanks?

      Thanks for posting such a tempting recipe.

  36. Doris Banchik says:

    I read another recipe on Epicurious that was similar except it called for braising 1.5 hrs at 325 then pulling shanks out and roasting at 425 for about .5 hrs. I was concerned about the meat drying out in the roast. What are your thoughts on this?

    Hi Doris, I’m all for trying different methods and I’m sure the folks at Epicurious know what they are doing. I agree though with your concern that the meat may dry out some. I’m wondering if they are roasting the meat at the high temperature in order to brown the meat? I would rather brown the meat up front before braising in order to skip this step. Anyone else have any thoughts on this subject? – RG

  37. karen says:

    Mine were perfect. I browned them them placed them in a big crock pot. Did the veggies and wine, etc. then poured over shanks and cooked on High for 4 hours. Heavenly.

    Hi Karen, thanks for sharing your experience with the veal shanks. – RG

  38. Marcia Rose says:

    Dear RG, I’m looking forward to trying this dish. I do, however, have a question for you. Do I leave the skin on my shanks or remove them before braising? Thanks, Marcia

    Hi Marcia, I’m not really sure what skin you are talking about but I don’t remove any. I brown the meat however before braising. – RG

  39. Bob says:

    I had Pork Osso Bucco in a little Italian restraunt in Avon Park, FL.. They served it on Angel Hair pasta, out of this world good.

    Hey Bob, sounds like a great side dish for pork osso bucco. – RG

  40. greg says:

    Max and Sam’s in the Tampa Fla area..outstanding Pork osso bucco!

    Sounds good – RG

  41. greg says:

    garlic smashed, scallion-ed, or blue cheesed potatoes, can’t wait. found a source for the shanks,3.99 lb, ordered five pounds gotta try it. not happy with the price. still looking for a better source and a better cut. brother paid nine bucks for one shank from Hannaford’s. they must think pork is veal. onward and upward. Greg

    Have fun with this one Greg and let me know how you do – RG

  42. dolly says:

    Called the Chinese Market to order. They asked me how big I wanted each shank. Would about 1 lb. each be about right? or should I give them the approx. inches for each?

    Hi Dolly, I have never weighed each shank but that sounds right. Let me know how they turn out for you. – RG

  43. Jo S says:

    I tried this recipe tonight for our Sunday roast, but left out the tomatoes to make the sauce more like a gravy. I also substituted the wine for Cornish cider which compliments the pork beautifully! Thanks for the ideas, my husband really enjoyed it, Jo, Cornwall, UK

    Hi Jo, you are very welcome and thanks for the substitution ideas although I’m not familiar with Cornish cider. Glad your husband enjoyed the meal. – RG

  44. Jim says:

    I had pork shanks at a restaurant in NE Mpls. They put the shank in the middle of a bed of wild rice, standing up in the middle of the plate, with porta bella mushrooms sliced, laying on rice. They then put brown gravy mixed with wine all over the rice and mushrooms..it was amazing…anyone tried this?

  45. blanco says:

    I’m cooking this today. In the uk i get 2 shanks for £3. I’m doing it in a slow cooker, and have chucked in half a lemon and a couple of anchovy fillets. Will serve with polenta as my toddler loves it. Aside from brown the meat and chopping the veg, i can just sit back and enjoy the wonderful smells coming from the kitchen. I also substituted celery for leeks… Don’t forget- don’t throw the skin and fat in the bin- i chop mine up small and put it out for the birds…
    cook the skin before feeding it to the birds… Its a good source of fat for them, especially in the winter.

    Hi Blanco, thanks for sharing – RG

  46. Viqui from Cape Town says:

    Just starting to feel the nip of winter down here in SA, so making this tonight in my Romertopf, the house smells divine! Will let you know….

  47. Vern says:

    I have to admit I didn’t know what osso buco was. SO when we went out to dinner recently I decided to try it–it was the pork version.I have mixed feelings–while the meat tasted good & it just fell apart I hate to admit I was sort of turned off by that very large bone! I’m not a fussy eater & have eaten other things w/bones but for some reason that just didn’t appeal to me. I was full so didn’t finish so the rest came home in a doggie bag & unless my husband takes it for lunch I know I won’t eat it again.

    Hey Vern, live and learn. Me there wouldn’t be a doggie bag to bring home except maybe the bone for the dog. – RG

  48. gerry says:

    I had this last night at a local restaurant, Magic Pan. My first thought was that it was not pork because it tasted very beefy. There was no big bone coming out of it, but there was plenty of bone within. I guess it was all right, but I would not have it again.

  49. Beth says:

    HI..I am going to make this for a dinner party on Sunday…can I make them Sat. and reheat them? Would they be as good?

    Hi Beth, might even be better. I have never tried what you’re asking, but I know I love the leftovers over pappardelle pasta the next day. – RG

  50. judy penney says:

    Ossobucco is a Milanese favorite, and usually served with mashed potatoes. Might bend the authenticity and add parsnips to the mash. I’ll also weaken for polenta a la Milanese, but pasta only for the leftovers. Off to the kitchen.

  51. Diane Schneider says:

    I just had pork occobucco last night for the first time at a new local rest called Milestone
    in Glenmont, NY…..everyone at the table had wished they ordered that dish…WONDERFUL
    It was served on a bed of mushroom Risotto
    Presentation was beautiful

  52. Tom says:

    Why couldn’t you use smoked pork hocks?

    Tom, smoked pork hocks are already cooked. – RG

    • ccc says:

      The smoke and salt of the smoked hocks will overpower all of the other subtle flavors, that’s why. You put smoked hocks in pea soup, in with beans, and in other applications in which they’re recooked, so that is not a factor at all.

  53. Steve says:

    Just back from Bologna, Italy where pork shank ossobucco is called Stinko! I had it twice in two different restaurants, both outstanding. A great alternative to veal and actually more flavorful.

  54. Melanie says:

    I first tried pork ossobuco at Millers Ale House in Orlando a couple of years ago. As a lover of anything pork, I was in heaven! I am unable to find pork shanks locally unfortunately, so I found a lovely website called Bavaria Sausage Inc that I orderd mine from. I got 8(2lb) shanks for $24.00.What a deal! I am making them tonight and cannot wait. I have made lamb shank osso buco and beef shank ossobuco, but it just is not the same as the pork. I’m wondering if I shoud put them in my dutch oven or the crock-pot though. Im leaning toward the dutch oven as it’s more authentic (I believe)that way.

  55. Jim says:

    Like Melanie said above, I ‘discovered’ pork ossobuco at Miller’s Ale House, but in Chicago last year when I was nearby at a convention. I just returned a year later to the same convention and made a beeline to the Ale House to order the ossobuco! Absolutely delicious! Right before I came back home several days later (some 360 miles), I placed two orders of ossobuco to go and packed them on ice for the drive. Sure wish Miller’s Ale house was in my neck of the woods!

  56. Judy says:

    Just returned from a vacation to Carlsbad, CA, where we went to an Irish Pub called O’Sullivans. I had Pork Osso Bucco there, and it was probably the best thing I’ve ever tasted! Can’t wait to make it at home! I live in a small town, and was finally able to find pork shanks. Will be cooking it on Monday.. Can’t wait. Thank you for the recipe!

    You are very welcome. Let me know how it turns out. – RG

  57. Carol says:

    Made this delicious recipe last night. The only omission was the anchovy because my husband cannot tolerate it. My pork shank came in 4 thick slices (about 2 inches) and the aroma in the kitchen as it cooked was intoxicating. We are still smacking our lips. Thanks for sharing such a winning dish!

  58. Ronnie says:

    I have cooked this three times now and it is still an exceptional dish. I only use one pork shank and it provides three servings,.I do strip the meat from the bone and fat, it provides a more sensational offering. My latest cook includes two habanero chillis, and some canellini beans, it really tastes lively and heart-warming.

  59. denise says:

    I made this for the first time and outside of browning the meat in a lg fry pan put it in a crock pot on high for about 5 hrs. It was great on the mashed potatoes.

  60. Laurie says:

    We had pork osso bucco at Branson Missouri at the Moon River Grill and it was awesome. I found this recipe and it looks like a good recipe to try.

  61. Marty says:

    Served this with white beans and garden kale with a qarter of Meyer lemon to squeeze on the kale. It was delicious and made a nice presentation in a pasta bowl. Great recipe.

  62. Lynne says:

    I’m thrilled to see a recipe from a local! I finally found pork shanks after having them a couple of times in a restaurant. I had it at Becco in NYC and it was amazing! BJ’s in Exton had the pork shanks yesterday – 3 to a package, vacuum sealed for $1.79/lb.

    Thanks for the great blog!

  63. John Bernacchi says:

    You can find fresh pork shanks at almost any polish deli that also sells fresh meat. I purchased 5 today for $ 1.39 per pound. My parents are from Lucca in northern Italy and have had osso bucco as a family favorite.

  64. Mark says:

    I purchased some house made Pork Osso Buco at a local deli. It was fantastic and now I am compelled to try it at home.

    I’m going to try your recipe soon, but have one question. What is the purpose of blending the sauce? Wouldn’t it be just as good with the cooked carrots and celery?

    • Most of the flavor is cooked out of the carrots and celery but they do add nice texture to the sauce. I suppose you could strain the carrots and celery out at the end and replace with fresh ones and not blend them. If you try it that way, please let me know how you like it.

  65. Christine says:

    I’m going to make this recipe in a few days. My butcher has suggested that I get the pork hocks with the skin on. He says it helps them stay together for a nicer presentation. Any thoughts about that?

    • Hi Christine, what an interesting question. I’m not sure if the hocks I purchase have the skin on or off but I would guess the skin is off. But if my butcher suggested I leave the skin on at least once and see how I like them. Make sure if you do, you give the skin a good sear to brown it. Please let me know how it turns out one way or another.https://www.reluctantgourmet.com/

  66. Baltisraul says:

    When you refer to a pork shank are you describing the shank portion of the fresh ham (picnic ham?) The large section of pork just below the shoulder roast (Boston Butt)?

  67. Karen says:

    Followed this recipe to a tee….it was AMAZING!! My husband is an extremely picky eater and he absolutely LOVED it!! This recipe is a keeper!!

  68. Doug Stratton says:

    This was a great recipe. I did add gremelade for that extra kick. So rich and tender. Thank you!

  69. Marian says:

    OMG THE SAUCE!!!!!!!!!!!!!!! Now that Autumn is here, I made this recipe again last night. I had remembered it was excellent but had forgotten exactly HOW excellent it was!!!! Luckily I had 4 shanks and only 2 people so we have another wonderful dinner to look forward to this week. Thank you so much for posting this. Who knew it could be so easy to prepare this Better than Restaurant quality meal at home!!!! PS – I served mine with a lightened version of Polenta.

  70. ccc says:

    OOH! That looks so good! Whenever I see that picture (which appears all over the web), it makes my mouth water!

  71. Phyllis says:

    Just found this recipe and made it today, as I saw pork shanks at the Amish market and had to try to make one of my favorite restaurant dishes. We all loved it! The sauce was divine! Since I didn’t have diced tomatoes on hand, I increased the broth a bit and added tomato paste for depth of flavor. Thanks for this amazing recipe! I only wish I could pin it so I don’t lose it.

  72. Wanda Morrison says:

    Paesanos in San Antonio serves this with gnocchi.

  73. France Bellefleur says:

    Just found your receipt yesterday and tried it for supper. It will be a receipt to keep and redo with company. Have been doing with veil, beef oe moose all good and all different. Had never put anchovies in before. It was really good…

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