Easy Pork Osso Buco

  • Yield : 4 shanks
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 3:0 h
  • Ready In : 3:15 h

Pork shanks are slowly braised to fall-off-the bone perfection with delicious Italian seasonings and yummy tomatoes that form a silky and savory sauce.  This is an upscale restaurant favorite served at home, low-sodium style.  You will be surprised at how easy this recipe is!

Serve over basmati rice or your favorite pasta to soak up all of the rich and wonderful juices from this amazing dish.  If preferred, lamb or veal shanks can be used in place of the pork.


  • 4 pork shanks (about 8 ounces each)
  • 1 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • t teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 stalks celery, finely diced
  • 1 large carrot, finely diced
  • 1 medium onion, finely diced
  • 3/4 cup chopped flat-leaf parsley
  • 2 teaspoons dry rosemary
  • 1/4 teaspoon powdered thyme
  • 1/2 teaspoon dry oregano
  • 1 bay leaf
  • 1 cup dry white wine (such as chardonnay)
  • 1 quart no-salt canned tomatoes (32 ounces), crushed OR 4 cups fresh tomatoes, blanched, peeled, and crushed


Step 1

Heat olive oil on the stove top in a large dutch oven over medium-high heat. In a large resealable bag, combine flour, cayenne pepper, and garlic powder. Drench each of the pork shanks in the flour mixture, shaking to remove excess.

Step 2

Brown two of the pork shanks in the olive oil at a time, keeping them about 1 inch apart to ensure that they brown evenly. Brown for 5-6 minutes on each side. Set browned pork shanks aside, and place second pair in the pan. Repeat to brown second set of shanks. Remove pork from dutch oven and set aside.

Step 3

Preheat oven to 300°F.

Step 4

Reduce heat under dutch oven to medium. Add celery, carrot, and onion. Saute for 7-8 minutes. Add parsley, rosemary, thyme, and oregano. Saute for an additional minute.

Step 5

Add wine to the vegetable and herb mixture, stirring to deglaze the bottom of the dutch oven. Add tomatoes (juices and all). Bring to a boil 1 minute. Remove from heat. Add bay leaf.

Step 6

Place pork shanks in the dutch oven. Cover and place in center of oven. Cook for 2 1/2 hours. Remove bay leaf and garnish with additional parsley, if desired. Serve immediately.

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Nutritional Info

This information is per serving.

  • Calories

  • Sodium

  • Total Fat

    34.1 g
  • Saturated Fat

    10.4 g
  • Cholesterol

    86.6 mg
  • Carbohydrates

    12.6 g
  • Fiber

    1.3 g
  • Sugars

    2.4 g
  • Protein

    23.6 g

Recipe Comments

  1. posted by GeorgeKirk on 22 September, 2013

    Excellent recipe – I didn’t have a dutch oven so I used a crock pot on low after browning the meat – then used the wine to rinse out the pan and put the drippings in the crock pot. I also added 3/4 cup of no-sodium chicken broth, 1/2 tsp of no-salt (salt substitute – potassium!), 1/8 tsp of ground cloves, 1/2 a sweet red pepper (finely chopped), 1 finely sliced garlic clove and two small, finely diced cremini mushrooms. I served it with a gremolata made of olive oil, lemon rind, parsley and fresh crushed garlic. My wife and guests absolutely loved it.

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