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Red Wine Pork Osso Buco

3 hours 30 minutes Cook time 20 minutes Prep time 4 to 6 servings



In The Oven

  1. Preheat oven to 160 °C (325 °F).
  2. In a large ovenproof casserole, on medium heat, pour 45 ml (3 tbsp) olive oil and add pork shanks. Brown on each side 4 to 5 minutes until thoroughly caramelized. Add more oil if needed. Season generously with salt and pepper. Remove meat and set aside on a platter.
  3. In the same casserole, add carrots, celery, onion, and garlic. Add oil if needed, and cook 4 to 5 minutes, stirring constantly to soften the vegetables. Salt and pepper.
  4. Add wine, diced tomatoes, orange juice and peel, and bay leaves. Bring to a boil.
  5. Return pork to casserole. Cover, and let cook in oven about 3 hours or until meat is tender. Stir and mix gently, from time to time.

Nutritional value (per serving)

  • 519 calories
  • 34 g of protein
  • 20 g of fat
  • 21 g of carbohydrates
  • 2 g of fibre
  • 10 g of sugar
  • 460 mg of sodium
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