Osso Buco is traditionally made with veal shank which can be expensive and sometimes hard to fine. My recipe for Pork Osso Buco uses pork loin chops instead as a delicious and inexpensive alternative. Be sure to choose nice thick chops. The prep time for this is only 15 minutes and then you cook this dish low and slow to develop rich flavor and the tenderest meat.
Pork Osso Buco
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Course:
Main Course
Servings: 4 servings
Ingredients
- 2 tablespoons all-purpose flour
- Salt and pepper
- 4 boneless pork loin chops , about 1½ to 2 inches thick
- 2 tablespoons olive oil
- 1 large onion , sliced
- 2 stalks celery , sliced
- 2 carrots , sliced
- 2 cloves garlic , sliced
- ½ cup white wine
- 3 cups Emeril’s Organic Beef Stock
- 3 tablespoons tomato paste
- 3/4 teaspoon dried thyme leaves
Instructions
-
Mix flour with ¼ teaspoon each salt and pepper. Coat pork chops in flour. Heat oil in large, deep skillet over medium heat and brown chops. Remove and set aside.
-
Add onion, celery, carrot, garlic and ½ teaspoon salt and cook 5minutes or until vegetables soften, stirring occasionally. Add wine and bring to a boil for 1 minute. Stir in remaining ingredients. Return pork to skillet and bring to a boil over high heat. Reduce heat to low and simmer, covered 1½ hours or until pork is very tender.
-
Serve over creamy polenta or mashed potatoes, if desired.
Recipe Notes
Notes: To make this keto friendly omit the flour. Season chops with salt and pepper and brown. Serve over mashed cauliflower.
Recipe developed for Emeril’s Seasonings
