Pork Osso Buco

by Stefan Kolsch

Serve with Risotto Milanese, plain rice or pasta.


Salt and Pepper
4 tbsp Plain Flour
5 tbsp Olive Oil
40g Butter
2 Onions (finely diced)
2 Garlic Cloves (finely diced)
2 Carrots (finely diced)
1 stick of Celery (finely diced)
1 Bay Leaf
1 slice unwaxed Lemon Peel
200ml Dry White Wine
200ml Chicken Stock
150g chopped Tomatoes
1 tbsp Tomato Puree

Pork Osso Buco


Preheat the oven to 160°C/325°F/Gas 3, season the meat on all sides with salt and pepper and coat with flour. Heat the oil and butter in a flameproof casserole dish, add the pork sear on both sides until coloured, then remove and set aside. Add the onion, garlic, carrot and celery, and sauté until lightly coloured. Add the bay leaf and lemon peel, then add the wine and stock; finally add the tomatoes and tomato puree and stir well.

Return the meat to the pan, then cover and braise in the lowest part of the oven for 2-2½ hours until the meat begins to move away from the bone. Remove the meat and reduce the liquid, seasoning with salt and pepper if necessary.

For the Gremolata:
40 g Capers (roughly chopped)
2 tbsp Parsley (chopped)
Zest of 1 unwaxed Lemon (grated)


To make the Gremolata:
Mix the capers with the parsley and lemon peel. Serve the Osso Buco on warmed plates, sprinkle with the gremolata and pour over the sauce.

Serve with Risotto Milanese, plain rice or pasta.

Rate this recipe

Pork Osso Buco
Overall Rating
Almost perfect
I have made this twice. The first time, something seemed lacking (granted, I didn't make the Gremolata, I rarely have capers on hand). The next time, I added 1 Tablespoon of vinegar and a handful of chopped green olives to the sauce and it was fantastic! Admittedly, I also deviated from the recipe by using a whole can of tomatoes(so not to waste), a tiny tub of Knorr's chicken stock, and lemon juice instead of peel. So maybe if I had followed it exactly it would have had enough of a tang, but we're often limited by our pantry.
By Pamela - 2nd Apr 2014

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