Escondido, CA

Pork Shank Osso Bucco Crockpot Style



Have you ever had that amazing meal at a restaurant where all you want to do is figure out how to cre­ate it at home? I know I have! My amazing friend Jennifer and I had this mouth-watering Pork Shank Osso Bucco at a restaurant that we went to and have literally been trying to figure out for months. I am sure my family is tired of Osso Bucco at this point , it has gotten so obsessive.

I am happy and proud to share this recipe with each of you! I hope you enjoy it as much as my family did.

This recipe was a labor of love and friendship and secret pork shank ex­changes between friends in the gas station parking lot. Thank you Jennifer for making this such a fun food and friend experience!

2 large pork shanks (seasoned with salt/pepper)
3 celery stalks diced
3 carrots diced
1 medium brown onion



5 garlic cloves diced
1/2 cup tomato paste
Two medium lemon peels
3 cups chicken stock
1 bottle of hard ( alcohol ) apple cider
Two sprigs of thyme, oregano and rosemary
tied in a bundle and wrapped in cheesecloth
2 Tbl olive oil

Sauté the vegetables in a saucepan along with the garlic for five minutes in the olive oil. Add the tomato paste and cider and stir for one minute. Add some salt and pepper to season.

Place the pork shanks in the crockpot and pour the vegetable, tomato, cider mixture over the meat along with the chicken stock. Stir well. Add the thyme, oregano and rosemary bundle and nestle into mixture. Place the lemon zest strips in the sauce. Heat on low or medium for 8 hours. Add some salt and pepper to taste. Remove the meat and blend the sauce until slightly smooth. This easily serves four with leftovers! Enjoy!

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