Pork Shank Osso Buco
In place of the veal shanks typically used in osso buco, Jimmy Bannos Jr. braises pork shanks with tomatoes and wine. He adds anchovies, crushed red pepper and lemon zest to the braise, creating a complex and deeply flavored sauce that's phenomenal served over creamy polenta. Recipe from Food & Wine America's Greatest New Cooks
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Recipe Summary
Ingredients
Directions
Make Ahead
The pork shanks can be refrigerated in the sauce for up to 2 days. Reheat gently before serving.
Notes
Pork shanks are available at some supermarkets and dartagnan.com.
Suggested Pairing
Lively, medium-bodied Montepulciano: 2009 Fattoria Le Terrazze Rosso Conero