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Pork Osso Buco with Cornmeal Crust

5 hours 15 minutes Cook time 20 minutes Prep time 4 servings




In The Oven

  1. Place oven rack in the middle position and preheat oven to 150 °C (325 °F).
  2. Coat pork pieces in oil and sear on all sides in a hot roasting pan. Season with salt and pepper, remove from pan and set aside.
  3. In the same roasting pan, sauté garlic, onion, tomatoes and ginger until lightly browned.
  4. Add seared pork pieces and tomatoes, then deglaze with white wine. Reduce by half.
  5. Add chicken stock and balsamic vinegar and bring to a boil.
  6. Cover and roast in the oven for about 5 hours. Season to taste.
  7. Coat pork pieces with cornmeal and return to the oven for 2 minutes to brown.


  1. At least one hour before serving, mix diced bell peppers, onion, apples and cappicollo in a bowl with vinegar, oil, salt and pepper.
  2. When ready to serve, sprinkle maple sugar over bruschetta and serve with cornmeal-crusted osso buco.

Nutritional value (per serving)

  • 864 calories
  • 44 g of protein
  • 44 g of fat
  • 64 g of carbohydrates
  • 6 g of fibre
  • 28 g of sugar
  • 1456 mg of sodium
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