Pork Osso Buco
Osso Buco, a beloved Milanese classic, highlights the hearty charm of pork shin where the bone infuses rich, savoury flavours into the meat – it's like nature's secret ingredient stealing the show! Traditionally enjoyed with saffron risotto, this dish evokes a sense of Italian warmth and elegance, blending key elements like herbs, wine, and vegetables for a comforting, tender texture that feels indulgent and satisfying.
This pork variation uses organic meat for a wholesome twist on tradition, delivering a robust flavour profile that's as tasty as the original veal. The slow-cooking technique creates melt-in-the-mouth tenderness, making it an aspirational choice for those cosy evenings when you crave something nourishing and full of depth, without the fuss of complexity.
Cook: 2 hours
Ingredients
Osso Buco
- 1.2kg Pork osso buco, cut in 4cm pieces
- 4 tbsp olive oil
- 100g plain flour
- 2 medium onions, finely diced
- 3 garlic cloves, crushed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tbsp sage leaves, shredded
- 300ml chicken stock
- 300ml dry white wine
- 2 tbsp finely chopped flat leaf parsley
- 4 anchovies (canned or jarred in olive oil), finely chopped
- Zest of 1 lemon
- Maldon salt and freshly ground pepper
To Serve
- Saffron Risotto
Method
To prepare
- Throughly mix salt and pepper into the plain flour
To cook
- Heat the olive oil over a high heat in a pan large enough to hold the osso buco in a single layer. Coat the osso buco in the seasoned flour. Place in the pan and cook each side until well browned. Remove the osso buco from the pan and keep warm.
- Reduce the heat to moderate and add the onions, garlic, carrots, celery, sage and thyme to the pan and cook until the onion is translucent.
- Return the meat to the pan, pour over the stock and wine, stir in a tablespoon of the parsley and the anchovies. Scrape the base of the pan to remove the cooking residue. Bring to a strong simmer, cover the dish and cook over a moderate low heat for 2 hours.
- After 2 hours the meat should be tender and the liquid reduced. Remove from the heat stir in the in the lemon zest and season to taste.
To serve
- Distribute the Osso Buco among 4 plates or bowls with a bed of saffron risotto (see: recipe) and parsley scattered on top. Serve.
Recipe
