Pork shanks, with bone and marrow, braised in white wine and tomatoes.
This recipe is a low cost version of the Italian classic «ossobuco», i.e. «bone with a hole». In this case pork replaces the more expensive veal shanks.
- Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Dredge the shanks in the flour shaking off any excess.
- Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.
- Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Deglaze with the wine while scraping up any brown bits using a wooden spoon. Let the liquid evaporate until the mixture is almost dry. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
- Cover and cook over low heat until the meat is very tender about 1 h 20 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
- When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.
The pork shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the Risotto Milanese, which is traditionally served with this dish.
Nutrition Facts Table
per 1 serving (210g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin D, Vitamin E
- Good source of :
- Phosphorus, Potassium, Vitamin B2
- Excellent source of :
- Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3|
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Top ReviewsView All Reviews
CharlieTrottermarch 29, 2010 | I would make this recipe again
We like it as much as the original one, with veal.