Pork osso bucco

Servings: serves 4


Sprinkle the shanks with paprika, herbs of Provence, salt and pepper.

Next pour the oil over the top and use your hands to smear the seasonings all over the pork.

Add the butter to the pan and once the butter is melted put the pork into the pan.

Sear the pork and on both sides.

Then add the vegetables to the pan and cook them until they are lightly brown.

Turn the fire off and add the white wine.

Reduce the wine by 2/3 rds

Add the two cups of water and one tablespoon better than bouillon to the pot.

Bring it to a boil, add the bay leaf and place it in a 350-degree oven for two hours.


8 each pork shanks

4-tablespoon butter

4-tablespoon olive oil

2 shallots, sliced into six sections

1 yellow onion, cut into 8 or 10 pieces

8 carrots, peeled and cut into 2 inch pieces

1-tablespoom Herbs of Provence

2-tablespoon paprika

1 cup of white wine

4 cups water

2 tablespoon better than bouillon

2 bay leaf

Salt and pepper