Braised Pork Shank Osso Buco

1. 1

   Season the pork shank with salt and pepper.

2. 2

   Heat olive oil and butter in a heavy pot over high heat. Sear the pork shanks in the hot butter and oil until browned, 3 to 4 minutes per side. Transfer them to a plate and set aside.

3. 3

   In the same pot over medium heat, cook and stir the onion, celery, carrot, and salt until the onion becomes translucent. Add the tomato paste; cook and stir until the tomato begins to caramelize, about 2 minutes. Sprinkle in the flour; stir for 2 minutes. Pour in the wine, raise the heat to medium-high, and simmer until the sauce reduces slightly.

4. 4

   Add the bay leaf, thyme, rosemary, and cloves. Pour in the chicken broth and bring to a simmer. Return the pork shanks to the pot along with any juices that collected on the plate. Cover and cook at a very low simmer until the meat is fork-tender, 3 to 3 1/2 hours.

5. 5

   Serve the pork shanks with plenty of sauce, garnished with parsley and lemon zest.

• Calories 2256.66 kcal High
• Protein 246.51 g Good Source
• Carbs 9.01 g Moderate
• Total Fat 126.95 g High
• Saturated Fat 47.72 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 725.38 mg High
• Sodium 1446.36 mg High
• Fiber 1.29 g Low Source
• Sugar 3.54 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 206.94 mg Moderate
• Iron 10.29 mg Good Source
• Potassium 3548.4 mg Good Source
• Vitamin A 28.95 mcg_rae Low Source
• Vitamin C 8.58 mg Low Source
• Vitamin D 10.83 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷