Slow Cooker Osso Buco-Inspired Pork Shanks

• •4 count Pork Shanks (bone-in, about 1.5 lbs each)
• •2 tbsp Olive Oil
• •1 cup All-Purpose Flour
• •1.5 tsp Kosher Salt (divided)
• •1 tsp Freshly Ground Black Pepper (divided)
• •1 large Yellow Onion (chopped)
• •2 medium Carrots (chopped)
• •2 count Celery Stalks (chopped)
• •4 cloves Garlic (minced (for sauce))
• •2 tbsp Tomato Paste
• •1 cup Dry White Wine (e.g., Pinot Grigio, Sauvignon Blanc)
• •28 oz Crushed Tomatoes (can)
• •1.5 cups Chicken or Beef Broth
• •1 count Bay Leaf
• •4 count Fresh Thyme Sprigs (or 1 tsp dried)
• •1 count Fresh Rosemary Sprig (or 1/2 tsp dried)
• •1 cup Fresh Parsley (finely chopped, for gremolata)
• •1 count Lemon (zested, for gremolata)
• •1 clove Garlic (minced, for gremolata)

Instructions

1. 1

   Pat the pork shanks dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dredge the shanks lightly in the all-purpose flour, shaking off any excess.

2. 2

   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the floured pork shanks on all sides until deeply golden brown, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared shanks and set aside.

3. 3

   Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.

4. 4

   Add the 4 minced garlic cloves and tomato paste to the pot. Cook for another 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.

5. 5

   Pour in the dry white wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.

6. 6

   Stir in the crushed tomatoes, chicken or beef broth, bay leaf, fresh thyme sprigs, fresh rosemary sprig, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer.

7. 7

   Carefully transfer the seared pork shanks into the slow cooker. Pour the simmering sauce and vegetables over the pork shanks, ensuring they are mostly submerged.

8. 8

   Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the pork shanks are incredibly tender and easily pull away from the bone with a fork.

9. 9

   About 15 minutes before serving, prepare the gremolata: In a small bowl, combine the finely chopped fresh parsley, lemon zest, and 1 minced garlic clove. Stir to combine.

10. 10

    Remove the pork shanks from the slow cooker and place them on serving plates. Discard the bay leaf, thyme, and rosemary sprigs. Spoon the rich sauce generously over the shanks. Garnish each serving with a sprinkle of the fresh gremolata.

Chef's Tips

• 💡**Don't Skip the Sear:** Browning the pork shanks before slow cooking is crucial for developing deep, complex flavors that elevate the dish beyond a simple stew.
• 💡**Deglazing is Key:** The wine not only adds flavor but also helps to scrape up all the flavorful browned bits from the bottom of the pot, incorporating them into your sauce.
• 💡**Gremolata for Freshness:** The bright, zesty gremolata is essential for cutting through the richness of the slow-cooked pork and sauce. Don't omit it!
• 💡**Serving Suggestions:** This dish pairs beautifully with creamy polenta, mashed potatoes, or a simple risotto to soak up all the delicious sauce.
• 💡**Adjust Seasoning:** Always taste the sauce before serving and adjust salt and pepper as needed. The flavors will concentrate during cooking.