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Grilled Pork Osso Buco

2 hours 30 minutes Cook time 10 minutes Prep time 4 servings



On the BBQ

  1. Preheat barbecue to medium.
  2. Pour a drizzle of oil into an aluminum container. Fry onion and garlic.
  3. Sear hocks on the grill for 4 minutes on each side and place in the aluminum container with the onion and garlic.
  4. Deglaze with a little red wine; then add tomatoes and herbs.
  5. Cover the container with aluminum foil. Turn off burner under meat and simmer over indirect heat for 2 hours and 30 minutes.
  6. Serve with pasta or rice and gremolata.

Nutritional value (per serving)

  • 304 calories
  • 29 g of protein
  • 13 g of fat
  • 14 g of carbohydrates
  • 1 g of fibre
  • 6 g of sugar
  • 404 mg of sodium
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