Braised Pork Shank Osso Bocco

September 28, 2010

Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) and wiener schnitzel (veal), accompanied by some of his Italian family’s favorites.

Braised Pork Shank Osso Bocco (serves 6)


  • 1 cup all purpose flour
  • Kosher salt and ground black pepper
  • 6 pork shanks
  • ½ cup olive oil
  • 1 lg onion – medium dice
  • 3 carrots – medium dice
  • 3 celery stalks – medium dice
  • 6-8 garlic cloves
  • 2 cup dry white wine
  • 4 cups chicken stock
  • 4 cups beef stock
  • 4 rosemary sprigs
  • 3 bay leaves
  • 3 thyme sprigs


Dredge pork shanks in flour mixture with Kosher salt and pepper. Heat a large sauté pan with olive oil until smoking, place pork shanks in pan and sear on all sides until brown. Transfer seared pork shanks to large baking dish and set aside. Using the same sauté pan, add meripoix (carrots, celery, and onion) and garlic. Cook until onions are transparent. Add white wine and reduce to half. Add vegetables and wine to baking dish with pork shanks and add the chicken and beef stocks, rosemary, bay leaves, and thyme. Cover and place in a 350 degree oven for 3 to 3 ½ hours or until tender. Remove bay leaf before serving. Suggestions for sides to accompany this dish are: mushroom pesto mashed potatoes and sautéed spinach or Swiss chard with a garnish of white Tuscan beans. Pour remainder of sauce over pork and potatoes.

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