Just as I was starting to enjoy the warm weather, a cold snap hit the Bay Area. Fortunately, I prepared a pot of pork osso buco last Friday and can now hole up indoors, work and watch my current favorite shows (The Bachelor or Love Is Blind, anyone?).
Pork osso buco takes a few hours to cook, but it’s worth the effort. Traditionally made with veal, this version features, as you may have guessed, Iberico pork shanks. The finished dish is rich and satisfying, especially when served with creamy polenta, cauliflower purée or crusty bread.
Seeing as spring is still weeks away, I’d love to learn about your go-to recipes to ward off the chill. What comfort food do you gravitate toward? Let me know in a comment below!
Recipe adapted from Simply Whisked.
- 4 pork shanks (12-14 ounces each)
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 1 cup white wine
- 1½ cups chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- chopped fresh parsley and finely grated lemon zest (for serving)
- 1⅔ cups whole milk
- 1 cup polenta
- 1 tablespoon unsalted butter
- ¼ cup grated Parmesan cheese
- kosher salt and freshly ground black pepper, to taste
- Season pork shanks with salt and pepper.
- Heat a 6- to 8-quart heavy pot with a lid. Arrange pork shanks in the pot in a single layer and cook, turning occasionally, until browned all over. Transfer pork shanks to a plate.
- Add olive oil to pot and heat over medium heat. Add onion, carrots and celery and season with salt. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Add tomato paste and cook, stirring constantly, for 1 minute.
- Add wine and cook, stirring constantly, until slightly thickened, about 1 minute.
- Add chicken broth, rosemary, thyme and bay leaf. Stir and bring to a boil.
- Nestle the seared pork shanks in the pot, cover and bring to a boil. Then reduce heat to low and simmer for 2½ hours.
- Uncover and continue simmering until the liquid reduces and the meat is very tender, about 30 minutes.
- In a medium pot, bring milk and 2⅓ cups water to a boil. Gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, until thickened, 15-20 minutes.
- Remove from heat, add butter and Parmesan cheese and stir to combine. Season with salt and pepper to taste.
- Spoon the polenta into bowls. Top with pork osso buco, parsley and lemon zest.
