This finished Osso Bucco dish features succulent pork slices braised to perfection in a flavorful broth with vegetables and aromatic herbs. A comforting and elegant meal that pairs well with your favorite sides.
Ingredients: - 4 pork osso buco slices. - Salt and black pepper to taste. - 1/2 cup all-purpose flour, for dredging. - 2 tablespoons olive oil. - 1 large onion, finely chopped. - 2 carrots, peeled and diced. - 2 celery stalks, diced. - 4 cloves garlic, minced. - 1 cup dry white wine. - 1 can 14 oz crushed tomatoes. - 1 cup chicken or beef broth. - 1 teaspoon dried thyme. - 2 bay leaves. - Zest of 1 lemon. - 2 tablespoons fresh parsley, chopped, for garnish. - Gremolata optional, for serving.
Instructions: Set the oven to 350F 175C and heat it up. Add salt and black pepper to the pork osso buco slices. Coat each slice in flour and shake off extra. Warm up the olive oil in a big pot that can go in the oven over medium-high heat. Both sides of the osso buco slices should be browned. Take it out and set it aside. Put chopped onion, diced carrots, diced celery, and minced garlic in the same pot. Cook the vegetables in oil until they get soft. As you add the dry white wine, scrape the bottom of the pot to get rid of any bits that have turned brown. Chicken or beef broth, dried thyme, bay leaves, and lemon zest should all be added. Use a stir to mix. Put the browned osso buco slices back in the pot, making sure they are under some of the liquid. Place the pot in an oven that has already been heated and cover it. Let the pork cook for two to five hours, or until it falls apart when you cut it with a fork. When it's done, take out the bay leaves and throw them away. Add chopped parsley as a garnish. Mash potatoes, polenta, or risotto should be used to serve the Osso Bucco on top of. Add gremolata on top if you want to make it taste even fresher.
Prep Time: 20 minutes
Cook Time: 150 minutes
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