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Cooking is about taking the time to transform simple ingredients into a unique experience, where every flavor tells a story. With pork osso buco, we revisit an Italian tradition to make it accessible to everyone, while preserving its authenticity and rich flavors. -- François

The Origin of Osso Buco

Osso buco, an iconic Italian dish, originated in the Lombardy region of northern Italy. The term "osso buco" literally translates to "hollow bone," a direct reference to the cut of meat used in the dish: thick slices of shank with a bone running through the center, rich in marrow. Traditionally made with veal, osso buco is slowly simmered in a wine and vegetable sauce, resulting in unparalleled tenderness and flavor. This comforting dish was originally a way for families to make use of less desirable cuts of meat, transforming humble ingredients into a delicious and nourishing meal.

Variations on a Classical Theme

Over time, osso buco has evolved, giving rise to different versions that reflect local tastes and ingredients. The traditional Milanese recipe, "Osso Buco alla Milanese," is served with gremolata—a mixture of parsley, garlic, and lemon zest—which adds a touch of freshness and vibrancy to the rich, creamy dish. Outside of Italy, chefs have adapted the recipe using other types of meat, such as pork, which adds a new dimension to the dish without altering its essence. Whether prepared with veal or pork, the key to osso buco lies in its slow cooking, allowing the flavors to fully develop and the meat to become incredibly tender.

Pork Osso Buco: A Modern Twist

Our pork osso buco recipe draws inspiration from this tradition, while offering a flavorful alternative to the classic version. By using pork, a more accessible yet equally succulent cut, this variation will appeal to those seeking new culinary experiences. Perfect for a family dinner or a special occasion, pork osso buco promises a rich culinary experience steeped in flavor and history. Join us as we explore this timeless recipe, adapted for modern cooks.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	2 hours
⏲️ Total time	2 hours 20 minutes
🔧 Difficulty level	AVERAGE
🍽️ Portions	4 people
🔥 Calories (approximate)	600 calories per serving

Ingredients for Osso Buco
4 slices of pork osso buco, each weighing approximately 250 to 350 grams Salt and pepper to taste 2 tablespoons of olive oil 1 medium onion, chopped 2 cloves of garlic, minced 1 carrot, diced 1 stalk of celery, diced 400g can of crushed tomatoes 1 glass of white wine (optional) 1 bouquet garni (thyme, bay leaf) 1 orange zest (optional, to add an aromatic note)
Ingredients for the Gremolata
Zest of 1 large lemon 2 cloves of garlic, finely chopped 1/4 cup fresh flat-leaf parsley, finely chopped Salt and black pepper to taste 1 tablespoon of extra virgin olive oil

Preparing Osso Buco
Preheat your oven to 160°C (320°F). Season the pork osso buco slices with salt and pepper. In an oven-safe casserole dish, heat the olive oil over medium-high heat. Sear the osso buco slices on each side until golden brown. Remove the meat and set aside. Add the onion, garlic, carrot, and celery to the pot. Sauté until the vegetables are tender. Pour the white wine into the casserole dish to deglaze, scraping up the cooking juices with a wooden spoon. Let it reduce for a few minutes. Return the meat to the casserole dish. Add the crushed tomatoes, the bouquet garni, and the orange zest if used. Make sure the meat is well covered by the liquid and vegetables. Cover the casserole dish and place it in the oven. Let it cook for about 2 hours, or until the meat is tender. Serve the osso buco piping hot, accompanied by pasta, polenta, or steamed potatoes.
Preparing Gremolata
Combine the lemon zest, minced garlic, and chopped parsley in a small bowl. Add salt, pepper, and olive oil. Mix well. Let the gremolata rest for a few minutes before serving. Serve the gremolata on the osso buco just before eating to add a touch of freshness.

Nutritional Information per Serving
Nutrient	Quantity
Calories	600 kcal
Proteins	35 g
Carbohydrates	15 g
Sugars	5 g
Fibers	2 g
Lipids	40 g
Saturated fatty acids	12 g
Sodium	850 mg

QUESTIONS AND ANSWERS FOR THE PORK OSSO BUCO RECIPE

Nutritional Composition (%)
40% Lipids	15% Carbohydrates	35% Proteins