Pork Osso Bucco

This recipe is incredible! The pork comes out so tender and delicious and the sauce is amazing! I make it with a lot of tomatoes because I am a sauce maniac and always freeze some for later. You just gotta try this. Simple and just a few ingredients, this is my Grandma Style Pork Osso Bucco.

You’ll need:

• 4-6 1lb pork shanks
• Olive oil
• 1/2 cup chopped onion
• 6 garlic cloves smashed
• 4 28 oz cans of whole Italian plum tomatoes
• 1 cup dry red wine
• Salt
• Pepper
• 4 bay leaves
• 2 tbs butter
• Grated Romano cheese

Directions:

1. In a large bowl crush the tomatoes by hand into the juices
2. In a heavy pot large enough to hold everything heat 1/4 cup of olive oil
3. Season the shanks with salt n pepper
4. Once the oil is hot brown the shanks on all sides as best you can (sometimes the shape makes it difficult) and then cover the pot lower the heat and allow them to cook for 5 minutes
5. Remove the shanks and drain all but a couple tbs of the fat
6. Add the onion, garlic and sauté till the garlic is light brown and the onion is translucent
7. Add the wine and deglaze all the brown bits from the pot with a wooden spoon and add the shanks back to the pot and allow the wine to reduce by half
8. Now add the tomatoes, bay leaves, some salt n pepper and bring to a boil
9. Reduce to a very slow simmer, cover and simmer for 2 hours carefully stirring the shanks in the sauce every 30 min
10. After the 2 hours taste for salt n pepper remove the lid and if needed simmer for 15 minutes to thicken the sauce
11. Once you are happy with the sauce add the butter and stir in
12. Carefully remove the shanks to a platter
13. I serve mine with a rigatoni pasta and top with some grated Romano cheese and a drizzle of a good extra virgin olive oil

Daniel Mancini

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