Braised Pork Shank Osso Buco with Bright Gremolata

Method

1. Step 1: Pat pork shank pieces completely dry with paper towels. Season generously with salt and pepper on all sides. This ensures proper browning. Set aside while preparing vegetables.

2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add pork pieces in a single layer—do not crowd the pan. Sear for 4-5 minutes per side until deeply golden brown. The meat should release easily from the pan when ready. Transfer to a plate and repeat with remaining pieces.

3. Step 3: Reduce heat to medium. Add diced onion, carrots, and celery to the same pot. Sprinkle with a pinch of salt and sauté for 5-6 minutes until vegetables soften and onion becomes translucent. Scrave up any browned bits from the bottom—they contain concentrated flavor.

4. Step 4: Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 30 seconds to eliminate raw taste. Pour in white wine, using it to deglaze the pot, scraping thoroughly. Let wine reduce by half, about 3-4 minutes.

5. Step 5: Add chicken broth, diced tomatoes, bay leaf, thyme, and lemon zest. Return pork shanks to the pot in a single layer. The liquid should come about halfway up the meat. Bring to a gentle simmer.

6. Step 6: Cover and cook for 30-35 minutes until pork reaches 70°C internal temperature and is fork-tender. The sauce should thicken slightly. Check halfway and flip pieces gently. The meat is done when it easily pulls apart with a fork.

7. Step 7: While pork braises, prepare gremolata: combine finely chopped parsley, lemon zest, and very finely minced garlic in a small bowl. Drizzle with 1 tbsp extra virgin olive oil and mix. This bright condiment should be prepared just before serving to preserve its fresh, zesty character.

8. Step 8: Remove pot from heat. Taste and adjust seasoning with salt and pepper. The sauce should coat a spoon. Discard bay leaf and thyme sprig. Serve pork shanks spooned over the sauce, topped generously with gremolata.