Pork osso buco with braised apples

  • Preparation 35 min
  • Cooking 3 h 20 min
  • Servings 4
  • Freezing Absolutely



  • 4 pork shanks slices, 400g each
  • Olive oil
  • 1 yellow onion, finely chopped
  • 1 big carrot, cut in half then sliced
  • 1 celery stalk, sliced
  • 4 garlic cloves, finely chopped
  • 5 Cortland apples, peeled and cored, cut in big cubes
  • 1 cup white wine
  • 375ml Ephémère Apple beer from Unibroue (or any other white beer)
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • 1 to 2 cups chicken broth
  • Salt and ground pepper

Apple gremolata

  • 2 Cortland apples, peeled and cored, cut in mini cubes
  • 1/4 cut fresh Italian parsley, finely chopped
  • 2 tablespoons olive oil
  • Zeste from 1 lemon
  • Salt and ground pepper



  • Preheat the oven at 350°F.
  • In a big pan at medium-high heat, add a good drizzle of olive oil and sear the pork on all sides until nicely caramelized, about 15 minutes total. Remove from pan and set a side on a plate.
  • In the same pan, add the onion, carrot, celery, garlic and the apples. Season with salt and pepper and add oil if needed. Cook for 4-5 minutes while stirring often until nicely caramelized.
  • Deglaze with the white wine and scrape all those flavours in the bottom of the pan! Add the beer, thyme, bay leaves then stir well. Place the porc in the pan then add enough chicken broth to cover the meat.
  • Bring to a boil, reduce to low heat and cover. Place in the oven and cook for 3 hours until the meat gets ultra tender. Serve in plates, add a splash of the juice and braised veggies and garnish with a bunch of the apple gremolata.
  • To prepare the gremolata, simple combine all the ingredients together in a bowl and season with salt and pepper. Reserve in fridge but do not do prepare it too much in advance.