Pork Osso Buco

My Pork Osso Buco.
I call it my Osso Buco because this is my recipe for a Osso Buco braised in tomatoes. In the end the pork shank is gonna be tender and so delicious but the sauce, well, this sauce is gonna be mind blowing. I serve mine with shaved reggiano and a hearty rigatoni pasta.

You’ll need:

• 4-5 pork shanks
• 4-28 oz cans of whole Italian plum tomatoes crushed by hand
• 1-cup pork or beef stock
• 4-oz chopped pancetta or thick cut bacon
• 1-cup minced onions
• 1/2-cup minced carrots
• 1/2-cup minced celery
• 6-whole garlic cloves
• 1/4-cup olive oil
• 1/2-cup dry red wine
• 2-large or 4-small bay leaves
• Salt
• 1-tsp crushed red pepper flakes

Directions:

1. Heat the olive oil in a heavy large pot then add the shanks and brown on all sides for just a couple minutes. Remove to a plate.
2. Add the pancetta, onion, carrots, celery, red pepper flakes, garlic and sauté for 5 minutes.
3. Add the red wine and de glaze all the brown bits from the pot.
4. Add all the tomatoes, their juice, stock, bay leaves and bring this to a boil.
5. Add the shanks and any juice that has collected on the plate.
6. Season with a few pinches of salt.
7. Cover and simmer low for 1 hour, stir carefully a couple times.
8. Place the lid off center for the steam to escape and continue to simmer for another hour
9. Carefully remove the shanks, taste the sauce for salt adjust
10. Simmer the sauce without the lid on the pot for 15-30 minutes to thicken the sauce. Remove the bay leaves.
11. Cook the pasta 2-minutes short of recommended time and finish cooking the pasta in sauce.
12. Plate a shank and add the sauced pasta and some shaved reggiano.
13. As always finish with a drizzle of extra virgin olive oil

Daniel Mancini

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