Pork Osso Buco with Gremolata
Oven-braised pork shin pieces browned in olive oil, then simmered with onion, carrot, celery, wine, tomatoes, stock.
- 600 g pork shin cross cut
- 50 g plain flour
- 1 medium onion
- 1 large carrot
- 2 sticks celery
- 150 ml white wine
- 400 g chopped tomatoes
- 200 ml beef stock
- 1 lemon lemon zest
- 2 cloves garlic cloves
- 30 g fresh parsley
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 160°C
- Step 2
Season pork shin pieces and dust with flour
- Step 3
Heat olive oil in an ovenproof casserole over medium-high heat
- Step 4
Brown pork pieces on all sides for 8 minutes total, remove and set aside
- Step 5
Add diced onion, carrot, and celery to the pan
- Step 6
Cook vegetables for 8 minutes until softened
- Step 7
Add white wine and simmer for 3 minutes to reduce
- Step 8
Return pork to pan, add tomatoes and stock
- Step 9
Bring to a simmer, cover and transfer to oven
- Step 10
Cook for 90 minutes until pork is very tender
- Step 11
Meanwhile, make gremolata by mixing lemon zest, minced garlic, and chopped parsley
- Step 12
Serve pork with the braising liquid, topped with gremolata
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