thrifty PORK shanks OSSO BUCO Recipe

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PORK shank OSSO BUCO braised to perfection. A flavourful, melt-in-your-mouth bite every time. I call this dish: putting the Classic Osso Buco on a budget.

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Cook time:
Servings: 4


  • . > (American / Metric measures) <
  • . 8 Pork shanks (medium size: 1-1/2 inch/3.5cm thick)
  • . 1/2 cup (100g) A.P. flour (for dredging)
  • . 3 tbsp. unsalted butter
  • . 3 tbsp. e.v.olive oil
  • . 1 large sweet onion, peeled, diced small
  • . 3 cups (~500gr) diced, chopped or largely sliced vegetables*
  • . 1 tsp. (5ml) each of sea salt and garlic powder
  • . 1/2 tsp. (2.5ml) each from dried herbs: basil, marjoram, oregano, rosemary, sage, tarragon.
  • . LIQUID mix:
  • . 1/2 cup (120ml) blended spirits (either Port or Marsala wine with Sherry or White wine). Cognac and Brandy are also excellent
  • . 3 tbsp. (45ml) frozen orange juice
  • . 2 cups (500ml) warm meat broth of choice
  • . 2 cans x [13oz. / (398ml)] San Marzano or Plum tomato (diced)or other 'high grade' Italian diced tomato
  • .
  • . * Vegetable selections could be a combination of either: Carrots, Celery, Celery Rave, Eggplant, Fennel, Mushrooms, Potatoes, red Bell Pepper.


  1. . Preparation time and cooking takes a little more than 3 hrs.
  2. . Take each (patted dry) pork shank and dredge both sides into the flour (I use a plastic bag). Shake off excess and set aside on a clean platter.
  3. . In a large, deep pan or in a large Dutch oven pot, heat the oils and the butter on MEDIUM-HIGH heat. Gradually add and distribute the pork shanks evenly by covering the bottom of the pan. Cover with a wire screen to avoid grease splatter. Once red liquid comes gushing out of the meat, it's the go-ahead to turn each piece over for browning the other side. This whole process should not take more than 10 minutes. Take the meat out of the pan and place it temporarily in a clean plate with an aluminum foil covering it.
  4. . In the same pan, immediately start to sauté the onions. Once the onions have lightly caramelized, add the chosen vegetables. Sprinkle in half the amount of salt and garlic powder. MEANWHILE, pre-heat the oven to 325F/160C/Gas3.
  5. . Place the pork shanks back into the pan by snuggling them in a part of the way. Add the remaining spices. Once the heat has picked back up, pour the chosen spirit(s). Now, add the orange concentrate as well as the tomatoes. Afterwards, add and finish off by pouring the broth over top. Cover the pork with the pan's lid. Place a baking pan into the oven by then placing the pan on top. Cook for 2-1/2 hours. After which, the meat should probably be slightly detached from its bone.
  6. . Flavourful wishes from Claudia's


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