Fork-tender pork osso buco shanks are sous vide for hours until they are melt-in-your mouth tender topped with a zippy parsley-lemon gremolata, and served over creamy mashed root veggies or dreamy polenta.
Contents
Dust off your sous vide cooker and get ready for some serious flavor with this Pork Osso Buco sous vide recipe. Instead of traditional beef shanks or veal shanks, we’re going with more affordable pork, and with unbelievable flavors, you can create a restaurant-quality dish in your kitchen. Don’t be intimidated – this classic Italian dish is easier to make than you think!
Ingredients
For the Osso buco
- ▢ 3 to 4 lbs pork shanks cut 2 – 3″ long
- ▢ 4 cooking oil
- ▢ 2 Carrots
- ▢ 2 Celery stalks
- ▢ 1-2 Shallots
- ▢ 4-6 Garlic cloves
- ▢ 2 tbsp Tomato paste
- ▢ 2 tbsp GirlCarnivore Chick Fest Spice Blend or Italian Seasoning
- ▢ 1 cup White wine
- ▢ 14 oz Crushed tomatoes
- ▢ 2 Bay leaves
- ▢ Salt
To Serve
- ▢ 1 Fennel bulb top removed
For the Gremolata
- ▢ 1/4 cup Parsley
- ▢ 4 garlic cloves Garlic
- ▢ 1 tbsp Lemon zest
- ▢ 1/4 tsp Salt
Instructions
Prep the pork
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Tie each pork shank with kitchen twine. This helps the meat tay on the bone for serving.3 to 4 lbs pork shanks, Salt
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Season all sides with salt.
Sear the pork shanks
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In a large skillet preheated over medium-high heat, add 2 tbsp oil.4 cooking oil
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Brown the pork on all sides, 5 to 7 minutes. Set aside.
Saute the veggies
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In the same pan, and the remaining oil.4 cooking oil
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Add the diced vegetables, season with a pinch of salt, and saute 5 to 7 minutes, until tender.2 Carrots, 2 Celery stalks, 1-2 Shallots, Salt
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Add the garlic and cook 30 seconds.4-6 Garlic cloves
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Add in the tomatoe paste and stir to coat the veggies.2 tbsp Tomato paste
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Add in the GirlCarnivore Chick Fest and mix in.2 tbsp GirlCarnivore Chick Fest Spice Blend
Deglaze the pan
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Carefully, pour in the white wine and deglaze the pan being sure to scrape up any browned bits from the bottom.1 cup White wine
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When the wine has reduced by half, add in the crushed tomatoes and bay leaves.14 oz Crushed tomatoes, 2 Bay leaves
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Reduce heat to medium-low and allow to thicken 3 to 5 minutes.
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Set aside to cool.
Prep the Sous Vide
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Prep the sous vide to 175 degrees and allow the water to heat.
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When the pork and veggies have cooled, divide evenly into two bags.
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Make sure the sauce is coating the pork well and seal the bags.
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Remove the air from the bags and seal to ensure no water will get into the bags.
Sous vide the pork shanks
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Submurge the bags in the preheated water bath and cook for 24 hours.
Roast the Fennel
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Prep the oven to 425.
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Divide the fennel into 4 wedges and coat in oil. Season with salt.4 cooking oil, 1 Fennel bulb, Salt
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Roast the fennel on a baking sheet for 20 – 25 minutes, until softened and caramelized.
Make the gremolata
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In a small bowl, whisk the ingredients for the gremolata together.1/4 cup Parsley, 4 garlic cloves Garlic, 1 tbsp Lemon zest, 1/4 tsp Salt
Serve the osso buco
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Carefully remove the bags from the water bath. Allow the bags to cool 10 minutes before handling.
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When ready to plate, pour the contents of the bags into a serving dish. Remove the bay leaves.
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Serve the pork osso buco on platters with sauce, roasted fennel bulb and garnish heavily with the gremolata.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 17g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 472mg | Potassium: 1360mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3997IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 5mg
