Pork Osso Buco w Rigatoni
Typically you’ll see this recipe made with beef or veal shanks but I just love it made with pork shanks. It’s more of a “Rustic Dish” which works great for me. Tell your butcher your making Osso Buco and want meaty shanks, meatier the better. They have them you just need to ask.
- 4-5 pork shanks
- 4-28 oz cans of whole Italian plum tomatoes crushed by hand
- 2-oz chopped pancetta diced
- 1-cup minced onions
- 1/2-cup minced carrots
- 1/2-cup minced celery
- 6-whole garlic cloves
- 1/4-cup olive oil
- 1-cup dry red wine
- 1-cup of water
- 2-bay leaves
- 1-tsp crushed red pepper flakes
- Heat the olive oil in a oven proof heavy pot then add the shanks and brown on all sides, remove to a plate.
- Add the pancetta and cook till the fat has been rendered.
- Add the onion, carrots, celery, red pepper flakes, garlic and sauté for 5 minutes.
- Add the red wine and de glaze all the brown bits from the pot, reduce the wine by half.
- Add all the tomatoes, their juice, bay leaves, water and bring this to a boil.
- Add the shanks and any juice that has collected on the plate.
- Season with a few pinches of salt.
- Cover tightly and place in a 350 degree oven for 2 hours.
- Remove from the oven and let rest for 15 minutes.
- Remove the bay leaves.
Serve with pasta, finish with a drizzle of extra virgin olive oil and some shaved Parmigiano-Reggiano cheese.
Use good tomatoes, extra virgin olive oil and parmigiano. It will make a HUGE difference in this recipe. You’ll have sauce left over and it can be frozen for another dinner. This recipe is very old school “Grandma Style” and rustic. You will love it.