Roasted Pork 'osso Buco' Recipe

Prepare the Pork

Preheat your oven to 300°F (150°C). Season the pork shanks with salt and black pepper on all sides.

Sear the Meat

In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shanks and sear them on all sides until browned, about 8-10 minutes. Remove them from the pot and set aside.

Sauté Vegetables

In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.

Add Garlic and Herbs

Add the minced garlic, thyme, and rosemary to the pot, cooking for an additional minute until fragrant.

Deglaze the Pot

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

Combine Ingredients

Return the pork shanks to the pot. Add the chicken stock, ensuring the meat is mostly covered. Bring to a simmer.

Braise the Pork

Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Cook the Potatoes

While the pork is braising, peel and cut the Yukon Gold potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add the butter and milk, then mash until desired consistency is achieved. Season with salt and black pepper to taste.

Prepare the Carrots

In a separate pot, bring water to a boil and add the baby carrots. Cook for about 5-7 minutes until tender.

Glaze the Carrots

Drain the carrots and return them to the pot. Add the butter and honey, stirring to coat the carrots. Season with salt and black pepper to taste.