{"id":940,"date":"2018-10-22T10:48:12","date_gmt":"2018-10-22T14:48:12","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/pork-osso-buco-port-tomatoes\/"},"modified":"2026-09-21T17:50:04","modified_gmt":"2026-09-21T21:50:04","slug":"pork-osso-buco-port-tomatoes","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/pork-osso-buco-port-tomatoes\/","title":{"rendered":"Pork osso buco with port and tomatoes"},"content":{"rendered":"

\ud83c\udf7d\ufe0f The dish I pull out when I have people over<\/strong><\/h3>\n

This pork osso buco with port and tomatoes, made with thick-cut pork shank, is completely incredible, and its best quality is not even on the plate. Want to spoil your mother on her birthday? Want to earn points with a new crush? Look no further.<\/p>\n

I say that because it is exactly how it was born here. I made it for a dinner with a new date, with no idea whether it would land. It passed the test, and not by a small margin. Ever since, it is the recipe I pull out when I want to impress somebody without looking like I am trying.<\/p>\n

All the work happens before anybody arrives, and there is twenty minutes of it. The searing, the vegetables, you close the lid: the oven handles the next three hours on its own. I will never tell you this one is fast, it braises for three hours. But twenty minutes of actual work is all it asks of you, and that is where it turns easy. When the doorbell rings your kitchen is clean, the house smells of tomato and rosemary, and both your hands are free for your guests instead of a stove. That is the real argument for this one.<\/p>\n

\ud83c\udf3f The fennel is my signature<\/strong><\/h3>\n

Half a fennel bulb down in the vegetable base. Nobody does that. I looked, it is not anywhere else. Why is it there? Because I like fennel and I decided to put some in. It made the dish different from every other osso buco and it added deeper layers of flavour, so it stayed.<\/p>\n

It does not make the dish taste of anise, that is not it at all: it brings a soft, faintly sweet depth that sits under the tomato and has people asking what is in there without ever landing on the answer.<\/p>\n

The port and the white wine pull in the same direction. The white wine deglazes and brings acidity, the port brings the sugar and the body that thicken the juice over three hours in the oven. Two liquids, two jobs, and a result neither one would give you alone.<\/p>\n

\ud83d\udc16 Two osso buco, two different dishes<\/strong><\/h3>\n

I have another pork osso buco on the site, the one with braised apples<\/a>, and I want this to be clear: it is not a second version of this one. It is not a new model of the same car. It is simply a different recipe.<\/p>\n

This one is the classic pork osso buco, the one sometimes spelled osso bucco with two C’s or ossobuco in one word. Italian style in the plainest sense of the word: tomato, rosemary, bay leaf, wine. Straight down the Italian line, no detour. The other heads toward apple and beer, an autumn dish that lives somewhere else entirely. Two flavour profiles with nothing in common, built on the same braised pork shanks. If you like one, odds are you like the other, but for different reasons.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf7d\ufe0f The dish I pull out when I have people over This pork osso buco with port and tomatoes, made with thick-cut pork shank, is completely incredible, and its best quality is not even on the plate. Want to spoil your mother on her birthday? Want to earn points with …<\/p>\n","protected":false},"featured_media":8555,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"pork osso buco","_yoast_wpseo_title":"Pork osso buco recipe, braised pork shanks in port and tomato","_yoast_wpseo_metadesc":"Pork osso buco braised three hours in the oven: pork shanks, port, white wine, fennel and Italian tomatoes. 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