Another alternative Sunday stunner is this French Beef Bourguignon. Also braised in wine and carrots for its low, slow cook, but using a rump roasting joint, or economical stewing steak. Serve with all your favourite roast day sides.
Osso buco
Osso buco is a quintessentially Northern Italian dish from the Lombardy region. Being mountainous and cooler, North Italian cuisine showcases produce that thrives in its climate: fatty meats, cream, polenta and potatoes, root vegetables, often in thick and hearty sauces. Hello, Osso Buco! By contrast, the South offers lighter dishes consisting of seafood, olive oil and bread. I can’t get enough of either! Osso buco is a rich, slow-cooked stew made from earthy vegetables; carrots, onions, celery, and a wine-fuelled gravy that bathes and braises a cross-cut shank. Shanks, from the lower part of the leg are favoured for slow cooking as there is plenty of connective tissue to render down into a gorgeous gelatinous juice. There’s also a greater bone to meat ratio, so more of the key ingredient, bone marrow, melts into the gravy to intensify its rich flavour and unimaginably unctuous texture. Meaning ‘bone with a hole’, this refers to the sturdy marrow-filled, sawn-off bone exposed in the shank. Traditionally a veal shank would be used, but I have made mine with more accessible pork. Beef is also a popular alternative and will still result in a sublime meal.
Serving suggestions
Eat this sumptuous meaty wonder Lombardy style over either creamy polenta or golden saffron risotto. For a green side; cavolo nero (black kale) or pan fried zucchini with basil and pecorino. Add Tuscan butter beans to the side and you are sure to fill everyone up! Finally, osso buco usually comes with a punchy dose of gremolata. Gremolata, is a vibrant herby sauce made from parsley, lemon zest, garlic and olive oil and it takes this dish to another flavour dimension.
Storage and leftovers
This Italian pork recipe is an investment of time, so you might be planning ahead and preparing it at the weekend to eat later in the week. Fortunately, this is another of those dishes that lends very well to a bit of a rest! After cooking, seal in an airtight container and the pork osso buco can be kept in the fridge for up to 4 days. This already flavoursome dish will intensify over that time, and you can expect an even more mouthwatering midweek meal. When ready, either reheat slowly on the hob until the pork is hot all the way through or cook in the oven for 30-40 minutes at 165C/325F. Always check pork is cooked through to a food-safe temperature!
More Italian recipes to try
Slow Cooker Italian Beef Stew Chicken Broccoli Alfredo Tortelloni with Creamy Tomato Sauce and Spinach Italian Rosemary Chicken Stew
