Osso Buco is a slow-cooked beef dish, made with meaty shank soupbones, or at least with a fatty meaty cut of beef. Recently I wondered how would it taste to make the same dish with a meaty, fatty cut of pork. I found some pork chops with a nice rim of fat and used them in place of the beef in the Osso Buco recipe. The dish turned out really well. Here is the recipe with pork:
Osso Buco – Pork Variation
- 2 tbsp oil butter, or fat
- 1-2 meaty shank soup bones
- 1 cup carrots shredded
- 1 cup celery thinly sliced
- 1 cup onion chopped
- 18 oz. diced tomatoes
- 2 cups broth chicken or beef, use up to 2 cups, as much as your pot will hold
- Brown pork chops in oil for 3-4 minutes on each side in dutch oven. Remove from pot.
- Saute the fresh veggies. Add oil if needed.
- Put the meat back in the pot under the veggies. You do this by pushing the veggies to the side and putting the meat down, then covering the meat with the veggies.
- Cover with diced tomatoes. Add broth. Cover pot. Bring to a boil, turn to low, and simmer for 2-3 hours.
- Take meat out, cut into fine pieces or shred. Cut fat into small pieces. Add back to pot and stir it all together.
- Serve as is or over rice or potatoes.