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Classic Pork Osso Buco

2 hours Cook time 30 minutes Prep time 6 to 8 servings




In The Oven

  1. Prepare the osso buco. Place the oven rack in the middle position. Preheat the oven to 160 °C (325 °F).
  2. In a dish, lightly season the pork hock slices with salt, pepper, and flour.
  3. Heat half the oil in a large pan over medium-high heat and brown the meat on each side. Transfer to an oven-safe dish.
  4. In the same pan, add the remaining oil and sauté the vegetables and garlic for 1–2 minutes. Add the tomato paste and continue cooking for 1 minute. Deglaze with red wine and let simmer for about 2 minutes. Season with salt and pepper. Pour over the hocks.
  5. Add the beef broth and herbs. Cover and bake for 1.5–2 hours or until the meat is tender. Season to taste.
  6. Prepare the gremolata. Combine all the gremolata ingredients in a bowl. Reserve in the refrigerator as needed.
  7. Serve the osso buco on butter and parsley egg noodles. Sprinkle with gremolata.

Nutritional value (per serving)

  • 360 calories
  • 32 g of protein
  • 17 g of fat
  • 14 g of carbohydrates
  • 2 g of fibre
  • 3 g of sugar
  • 360 mg of sodium
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