"Ossobuco" Milanese (Budget)

100% 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.

Preparation : 20 min Cooking : 1 h 20 min

290 calories/serving

Best Price for 4 servings :
$6.72 See where
9% Savings

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

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

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.
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.
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.
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.
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.

Remarks

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.

Recommended side dishes

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 %

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

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	1	serving
Grain Products :	¼	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	1 ¼	servings

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