Osso bucco, made with pork hocks or shanks and served over a creamy polenta is a hearty and delicious meal that can be made for 2 people or a crowd and reheats beautifully to be enjoyed as left overs. Pork hocks & shanks are underappreciated and many are unfamiliar with this cut. The shank is from the front leg of the hog below the shoulder and the hock from the back leg below the ham. This bone in cut is meaty and surrounded by the right amount of fat to prevent drying out when slow roasting or braising. Don’t rush while cooking – low and slow is the secret to tender, flavorful meat.
For the Osso Bucco
- 4 Fresh Pork Hocks / Shanks
- 1/4 Cups Lard or Butter
- 1 Onion
- 2 TBSP Minced Garlic
- 2 Carrots Cut into coins
- 1/2 Cups Dry White Wine
- 1.5 Cups Diced Tomatoes
- 1/2 Cups Stock Pork, beef or vegetable. Water can be substituted.
- Salt & Pepper To Taste
- 1 Tsp Thyme
- 1 Bay Leaf
- 1 Tsp Oregano
For the Polenta
- 4 Cups Water
- 1 Cups Polenta / Corn Grits
- 1 Tsp Salt
- 3 TBSP Butter
- 1/2 Cups Grated Parmesan Cheese
- 1 Tsp Chopped Fresh Chives (Optional)
- Heat lard or butter in oven safe pot with lid over medium-high heat and brown hocks on all sides.
- Remove the hocks and set aside.
- Reduce heat to medium and add onion to the pot. Cook and stir until onions are tender then add garlic and carrot and cook until garlic is fragrant.
- Add white wine and cook for 2 more minutes, scraping bottom of pan while stirring to deglaze pot.
- Add broth and tomatoes, stir, then return hocks to the pot.
- Place lid on pot and put in oven at 300 degrees Fahrenheit for 4 to 5 hours or until meat is tender and falling from bone.
- Serve over polenta & enjoy!
- Bring water and salt to a boil in a sauce pan then slowly add polenta, stirring constantly to break up lumps.
- Reduce heat to low, cover pan and simmer gently, stirring often, until polenta is very thick (about 30 minutes).
- Stir in butter, parmesan cheese & chives then cover and let stand 5 minutes.