Veal shanks of Pork

Ossibuchi di Maiale

Veal shanks browned and slowly cooked pork with vegetables, pancetta, white wine and tomato sauce.

4 servings

Easy

The veal shanks of pork I am a main course substantial, suitable for a lunch or dinner where you want to bring to the table a hot and flavourful dish. The meat, with its thick cut and characteristic central bone, becomes tender thanks to the slow cooking, while the stock absorbs the flavour of the pancetta and aromatic vegetables. White wine lightens and flavors the base, tomato sauce adds color and a rounded flavor, while butter and oil complement the initial browning. The flour helps gradually bind the sauce, which should be thick and enveloping without losing moisture. This recipe is traditional. The dish can be completed with a good risotto, capable of absorbing the flavorful meat sauce.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the battuto aromatic

Finely chop the onion, carrot, celery, garlic and pancetta, until obtaining a battuto uniform. Heat the butter together with the oil in a skillet large pot and add the chopped vegetables. Let them wilt over medium heat, stirring, until the vegetables become soft and translucent and the pancetta It releases its scent without darkening the base.

Flour them veal shanks

Pass them lightly veal shanks in flour, thinly coating both sides. Shake off excess before transferring them to skillet: a uniform dusting helps to promote browning and will contribute to making the mixture more consistent pan juices, without creating a thick layer on the meat.

Brown the meat

Lay them down veal shanks on the battuto now wilted and brown them on both sides over medium heatTurn them when the surface is golden brown and the bottom smells toasted but not burnt. Brown them thoroughly on both sides, then season the meat with salt and pepper.

Deglaze with wine

Pour the white wine over the veal shanks Brown and raise the heat slightly to encourage evaporation. Let it reduce uncovered until the alcohol smell diminishes and the liquid reduces, collecting the juices at the bottom. Continue cooking only when the most pungent part of the wine has evaporated.

Combine broth and tomato

Dissolve the tomato sauce in the hot broth and pour the mixture in the skillet. Distribute it around the meat, so that the bottom starts to simmer evenly. Wait until the liquid reaches a light and regular boil: it should not evaporate quickly, but rather envelop the veal shanks forming the base of the cooking.

Cook slowly covered

60 min

Cover the skillet and cook over medium heat for about an hour, maintaining a gentle simmer. Turn the veal shanks Stir occasionally to ensure even cooking and to ensure the bottom doesn't dry out; when finished, the meat should be tender and the sauce should be thicker and more robust.

Serve with the stock

Turn off the heat when the veal shanks They're well cooked, and the sauce has reached a dense but still moist consistency. Serve them hot, drizzling the sauce over and around them. This dish pairs well with a good risotto, as the recipe suggests.

Chef's Tips

The editorial staff recommends keeping the heat moderate during cooking, covered, so that the veal shanks they remain tender while the bottom shrinks without drying out.