Oven-Roasted Pork Ossobuco

Oven-Roasted Pork Ossobuco

4 servings
Preparation 20 min
Cooking 2 h

290 calories per serving 


1 onions   200 g
2 cloves garlic    
4 pork shank (ossobuco)   800 g
2 tbsp white flour (all purpose)   16 g
2 tbsp olive oil   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/2 cup white wine   125 mL
1 fennels   360 g
2 tsp herbes de Provence   2 g
1 star anise   1 g
1 1/3 cup beef broth, or beef   330 mL

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.


  1. Preheat the oven to 160°C/325°F. Coat the pork shanks with flour.
  2. Heat the oil on medium-high heat in a casserole dish. Brown the shanks on all sides, about 7 min. Transfer them to a plate and sprinkle with salt and pepper. Set aside.
  3. Add the fennel to the casserole dish, and cook, while stirring, for 3 min, then add the onion and garlic. Sauté 2-3 min until they become translucent. Deglaze the pan with the wine and add the herbs. Put the shanks back into the casserole dish, add star anise and broth as well. Bring to a boil, then cover and place in the oven.
  4. Cook in the middle of the oven for about 2 h, until meat is tender and can easily be pulled apart using a fork. Serve.


This dish can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)


% DV*

* DV = Daily Value




14 g

22 %

Saturated 4 g
+ Trans 0 g

19 %


80 mg


300 mg

13 %


13 g

4 %


3 g

12 %


2 g


27 g

Vitamin A

2 %

Vitamin C

20 %


6 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Saturated Fat, Sodium
Source of :
Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Good source of :
Folacin, Iron, Magnesium, Vitamin B2
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc

More info

This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | High Iron | Low Calorie | Low Saturated Fat | Low Sodium | Braise/Stew

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