Pork Osso Buco

“This recipe fills your home with the aromas of fall. The Cabernet’s dark fruit notes complement the dish’s bold flavors, while the big, silky tannins of the wine cut through the richness of the pork, allowing you to savor every bite.

Tim Gleadall, AVV Culinary Director and Chef

Serves: 4


4 pork shanks, 1 pound each
½ cup extra virgin olive oil
Salt and pepper, to taste
4 large carrots, large dice
2 white onions, large dice
4 stalks celery, large dice
8 cloves garlic, minced
20 oz can crushed tomatoes
8 oz can tomato paste
2 bay leaves, whole
4 thyme sprigs, chopped
2 rosemary sprigs, chopped
16 oz beef stock

Method of Preparation:

Preheat oven to 275°.

Heat olive oil in a large high-sided oven-proof sauté pan, over medium-high heat. Liberally salt and pepper the pork shanks and sear on all sides, then remove from pan.

While pan is still hot, add vegetables and garlic and sauté until slightly brown. Add crushed tomatoes, tomato paste, bay leaves, thyme and rosemary and stir to distribute.

Return shanks to the pan, arranging in a pinwheel, then add beef stock. Place pan in oven and braise for approximately 3 to 3 1/2 hours or until the meat is fork tender.

When done, remove from oven, discard bay leaves, and serve over polenta, mashed potatoes, lentils or white beans.