Osso Buco with Aglio e Olio Pasta

We know what you’re thinking, this is going to be complicated.  But trust us, it’s the furthest thing from the truth.  All you need is a little time and you’ll have a spectacular dish to wow your family and friends with! In our recipe we ask for tomato sauce, you can use whichever recipe that you like, but click HERE if you would like to use ours (it’s the best!)

Traditionally, osso buco is made with veal shanks but we used pork shanks in this recipe, but you can easily substitute it with veal.  A veal osso buco is also traditionally served with risotto Milanese but we decided to serve ours with aglio e olio (garlic and olive oil) pasta for a true Italian Sunday lunch with friends! In our recipe we used Fat Bastard Syrah, this ruby coloured wine from France has a fruity core, with an aftertaste of spice, and berry aroma. Don’t forget to polish off the bottle with your dinner!

Osso Buco with Aglio e Olio Pasta

Osso Buco with Aglio e Olio

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • OSSO BUCO
  • 6 pork shanks (about 1 ½ – 2 in thick)
  • Salt and pepper
  • 6 tbsp olive oil
  • 1 medium carrot, diced
  • 1 yellow onion, diced
  • 1 celery rib, diced
  • 3 fresh thyme sprigs
  • 2 cups tomato sauce (see our recipe above)
  • 2 cups chicken broth
  • 1 ½ cups red wine (Fat Bastard Syrah)
  • ¼ – ½ cup Italian parsley, finely chopped
  • 1 lemon, zested
  • 1-2 garlic cloves, finely minced
  • PASTA
  • 453g spaghetti
  • ½ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tbsp chili flakes
  • ¼ cup parmigiano
  • Salt and pepper

Directions:

  1. OSSO BUCO: Season the pork shanks with salt and pepper
  2. Heat 3 tbsp of olive oil over medium-high heat, and brown the shanks on each side, about 3-4 minutes per side. Set aside
  3. In a Dutch oven add the remaining 3 tbsp of olive oil to sauté the carrots, celery and onion for about 10 minutes
  4. Add ½ cup of red wine to deglaze, watch it reduce
  5. Add tomato sauce, chicken broth and the remaining red wine
  6. Season with salt and pepper, and add the fresh thyme, adjust to taste
  7. Add the pork shanks to the Dutch oven
  8. Transfer to the oven and cook at 350 F for about 2 to 2 ½ hours, until the meat is tender and falling off the bone
  9. In a small bowl mix the parsley, lemon zest and garlic to make a gremolata
  10. PASTA: When there is still 20 minutes for the osso buco to cook, boil some spaghetti according to package directions until al dente. Drain the pasta and reserve 2 tbsp of pasta water
  11. In a pan heat olive oil over medium heat, add the garlic and sauté for 45 seconds until fragrant, watch the garlic closely. Add the chili flakes and sauté for an additional minute. Add the reserved pasta water and stir to combine
  12. Add the spaghetti in the pan, and mix with the parmigiano until incorporated
  13. In a dish serve the spaghetti with osso buco on top, sprinkle with the gremolata before serving

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