"Ossobuco" Milanese (Budget)

7 Reviews
86% would make this recipe again

Pork shanks, with bone and marrow, braised in white wine and tomatoes.

This recipe is a low cost version of the Italian classic «ossobuco», i.e. «bone with a hole». In this case pork replaces the more expensive veal shanks.

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Preparation : 20 min Cooking : 1 h 20 min
290 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
4 pork shank (ossobuco), or beef, 3 cm thick 800 g
2 tbsp white flour (all purpose) 16 g
2 tbsp butter, unsalted 28 g
1 tbsp olive oil 15 mL
1/2 cup white wine 125 mL
1/2 cup canned tomatoes (diced) 130 g
2/3 cup beef broth 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup Italian parsley, fresh, chopped 28 g
2 cloves garlic, minced
2 tsp lemon zest, grated 4 lemons

Method

  1. Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Dredge the shanks in the flour shaking off any excess.
  2. Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.

  3. Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Deglaze with the wine while scraping up any brown bits using a wooden spoon. Let the liquid evaporate until the mixture is almost dry. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
  4. Cover and cook over low heat until the meat is very tender about 1 h 20 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
  5. When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.

Observations

The pork shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the risotto Milanese, which is traditionally served with this dish.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

290

Fat

16 g

24 %

Saturated 6 g
+ Trans 0.2 g

31 %

Cholesterol

90 mg

Sodium

200 mg

8 %

Carbohydrate

10 g

3 %

Fibre

1 g

6 %

Sugars

3 g

Net Carbs

9 g

Protein

26 g

Vitamin A

14 %

Vitamin C

26 %

Calcium

4 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Phosphorus, Potassium, Vitamin B2
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 3
Fats 3
More info
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Reviews

7 Reviews (5 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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suziebee
march 29, 2021 | I would make this recipe again

Délicieux! repas adoré par ma famille

Useful 0
march 29, 2010 | I would make this recipe again

We like it as much as the original one, with veal.

Useful 0

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