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This recipe is intermediate

Braised Pork Osso Buco With Cannellini Beans

2 hours Cook time 40 minutes Prep time 4 to 6 servings



In The Oven

  1. Preheat the oven to 350 °F.
  2. Season the pork hocks with salt and pepper. Coat the hocks with flour, then shake to remove the excess.
  3. Heat the olive oil in a large casserole over medium heat. Brown the hocks on each side for about 8–10 minutes. Reserve on a plate.
  4. Add the onions, celery and carrots; cook, stirring occasionally until tender, 5–7 minutes.
  5. Add the garlic, tomato paste, parsley, thyme and rosemary and cook for 1–2 minutes.
  6. Pour in the chicken broth and wine. Mix well and gently bring to a boil. Return the hocks to the pan, cover and place in the oven.
  7. Cook for approximately 2 hours, turning the hocks from time to time, until the meat almost comes off the bone with a fork. Place the hocks on a plate and cover with aluminum foil.
  8. Heat the pan over medium heat and boil the cooking juice until thickened.
  9. Stir in the beans, mashing a portion of them into the sauce.
  10. Garnish the hocks and serve immediately with the beans and cooking juice.

Nutritional value (per serving)

  • 561 calories
  • 37 g of protein
  • 20 g of fat
  • 50 g of carbohydrates
  • 18 g of fibre
  • 6 g of sugar
  • 1140 mg of sodium
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