Osso buco

Osso buco is a portion of the ham shank that has been cut into rounds and had the rind removed so that only a thin layer of fat remains.

Did you know?

Osso buco means “bone with a hole” in Italian. Inside the shank is a bone filled with marrow, which is a delicacy for connoisseurs.
Pork osso buco are much cheaper than veal ones traditionally used to make the Italian dish of the same name and are just as tender.
Since pork osso buco cuts are often smaller than the veal variety, it is wise to plan for two slices per serving.

Availability

Osso buco is an increasingly popular cut that’s easy to find in grocery stores. If you can’t find osso buco in the meat section, ask the butcher.

Cooking method	Instructions
In The Oven	Place oven rack in middle position and preheat oven to 165 ^oC (325 ^oF). In a casserole, cook osso buco in broth for 3–4 hours. Add more broth as needed while cooking.
On the BBQ	Preheat BBQ to medium. Sear the osso buco over direct heat source, lid open, for 4 minutes on each side, then place the pieces in a rimmed aluminum pan. Cover pan with foil. Cook meat over indirect heat for about 4 hours.
Slow cooker	Place the osso buco in slow cooker and cover with broth. Cover and cook 6 hours on low or 4 hours on high.
Pressure cooker	In a large skillet set over high heat, heat oil and brown osso buco on each side. Add broth and bring to a boil. Close and program pressure cooker to the meat function, then set cooking time to 45 minutes. Let the pressure cooker depressurize naturally and remove lid.
Sous vide	Place the osso buco in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 66 ^oC (151 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and cook the osso buco for about 20 hours. Remove bag when cooking is complete.

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