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Cooking is about taking the time to transform simple ingredients into a unique experience, where each flavor tells a story. With pork osso bucco, we revisit an Italian tradition to make it accessible to all, while preserving the authenticity and richness of the flavors. -- François

The Origin of Osso Bucco

Osso bucco, an iconic Italian dish, has its roots in the Lombardy region of northern Italy. The term "osso bucco" literally translates to "bone with a hole," a direct reference to the cut of meat used for the dish: thick slices of shank with a bone in the center, rich in marrow. Traditionally made with veal, osso bucco is slowly simmered in a wine and vegetable sauce, giving it unparalleled tenderness and flavor. This comfort food began as a way for families to repurpose lesser-loved cuts of meat, transforming humble ingredients into a delicious and nourishing dish.

Variations on a Classical Theme

Over time, osso bucco has evolved, giving rise to different versions that reflect local tastes and ingredients. The traditional Milanese recipe, "Osso Bucco 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 and 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 bucco lies in its slow cooking, allowing the flavors to fully develop and the meat to become incredibly tender.

Pork Osso Bucco: A Modern Twist

Our pork osso bucco recipe draws inspiration from this tradition, while offering a tasty alternative to the classic version. Using pork, which is more accessible and equally succulent, this variation will delight palates seeking new taste experiences. Perfect for a family dinner or a special occasion, pork osso bucco promises a culinary experience rich in flavor and history. Follow us as we discover 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
🍽️ Servings	4 people
🔥 Calories (approximate)	600 calories per serving

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

Preparation of Osso Bucco
Preheat your oven to 160°C (320°F). Season the pork osso bucco slices with salt and pepper. In an ovenproof casserole dish, heat the olive oil over medium-high heat. Sear the osso bucco 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 chopped tomatoes, bouquet garni, and orange zest, if using. Make sure the meat is well covered by the liquid and vegetables. Cover the casserole dish and place it in the oven. Cook for about 2 hours, or until the meat is tender. Serve the osso bucco piping hot, accompanied by pasta, polenta, or steamed potatoes.
Preparation of Gremolata
Combine lemon zest, minced garlic, and chopped parsley in a small bowl. Add salt, pepper, and olive oil. Mix well. Let the gremolata sit for a few minutes before serving. Serve the gremolata over the osso bucco 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 BUCCO RECIPE

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