• 1 package pork shanks Berkshire Pork Shanks- 6 per pack
  • large red onion, chopped
  • 4 carrots, chopped
  • 4 stalks celery and tender leaves, chopped
  • garlic 2 tablespoons minced, or 8 cloves if roasted
  • tomato paste, 2 tablespoons
  • bouquet garni of rosemary, thyme sprig, 2 bay leaves, 4 sage leaves
  • demi glace, 3 cups
  • vegetable or chicken stock, 3 cups
  • red wine, 2 cups
  • flat leaf parsley, chopped , 1 cup divided
  • salt & pepper, to taste

Berkshire Pork shanks – Osso Bucco

Feeds 3/4

berkshire pork shanks

It is truly hard to beat meltingly tender Berkshire pork shanks. For a small family meal, the pressure cooker can make quick work. Or the good old fashioned dutch oven is a workhorse that never fails. I used a large enameled dutch oven. This recipe calls for a whole package of pork shanks, you could easily split a package in half for a family meal.

Preheat oven to 275 degrees.  Begin by searing the shanks in batches for a few minutes in olive oil to develop a nice brown exterior. ( about three to five minutes) Remove shanks to a platter. Deglaze pan with about 1/4 cup red wine. ( Just use what you have, I used port because I had part of a bottle) Scrape up browned bits and pour the drippings over shanks.  So the next step is to saute your Mire Poix, because it is the base of serious yumminess!  Pour another tablespoon of olive oil in the dutch oven. Saute chopped red onion, carrot and celery until beginning to turn translucent. Next add garlic, 1/2 of chopped parsley and tomato paste. Saute for another 3 to 5 minutes and then pour in the wine. Simmer to reduce wine in half. ( about 3 – 5 minutes) Add broths and place shanks back into dutch oven, nestling into your aromatics. Add bouquet garni, cover with lid and place in preheated oven. Check after about 45 minutes and rearrange shanks as needed. After about 2 1/2 hours remove the lid. This is the perfect time to add in extra carrots, parsnips or other root vegetables you may wish. Nestle the vegetables down into the cooking liquid and allow cooking for another hour. At this point, the meat should be incredibly tender. You can serve now or keep warm in the oven until you are ready to serve. Skim off the fat from the surface. Taste broth for salt and pepper and adjust as necessary. Add chopped fresh flat-leaf parsley( reserve a little to sprinkle on top for serving)

You can serve this right from the dutch oven or transfer to a large platter. Make sure to serve up the additional cooking liquid and any extra vegetables in a bowl and pass. (it is so delicious you will want extra- besides it is perfect to sop up with bread)

Serve simply with polenta, risotto or mashed potatoes. A side salad gives you some greenery and really you don’t need anything more. Except perhaps, a nice bottle  Pinot Noir!

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