Pork Osso Bucco with Zinfandel & Huckleberries

Serves 6

The key to a beautiful Osso Bucco is the cut of the vegetables and the way the meat is handled. If you take the time to make sure that all the onions, celery and carrots are uniformly cut into a nice, small dice, you will find that it was well worth your while! Handle the pork carefully, to keep it on the bone. Osso Bucco should be very tender. It should come off the bone with the touch of a fork. It is best cooked the day before and then reheated, or at the very least, allowed to rest at least 2 hours or more.


  • 6 pieces pork shank, cut “Osso Bucco style”, 3 inches tall
  • 6 pieces of sliced pancetta
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 6 tablespoons olive oil
  • 2 carrots, fine dice
  • 2 celery stalks, peeled and finely diced
  • 1 medium onion, fine dice
  • 1 cup canned tomato, diced
  • 4 cloves garlic, crushed
  • 1 cup Paradise Ridge Zinfandel
  • 1 1/4 cup beef broth or pork stock
  • 2 sprigs fresh rosemary
  • 2 bay leaves (1-1 1/2”)
  • 1/2 cup huckleberries (fresh or frozen)


Ask your butcher for pork shank cut in the style for Osso Bucco.

Season the shanks with salt and pepper, then unroll the pancetta and wrap them tightly around each shank.  Dredge the pork shanks in flour and shake off the excess.  Pre-heat 4 tablespoons of olive oil in a heavy bottomed skillet. Brown on all sides, about 8-10 minutes (if your pot is not large enough to hold all the lamb at once, brown it in batches).  Remove the pork from the pan.  Add remaining 2 tablespoons olive oil.  Cook the carrots, onion, celery, garlic, bay leaf and rosemary (covered) at medium heat for 5-8 minutes.  Add the zinfandel to the vegetables, turn the heat to medium-high and gently scrape the drippings from the bottom of the pan to incorporate into the sauce. Cook until the wine has almost all evaporated.

Add the broth, tomatoes and 1/4 cup of huckleberries. Lower heat and simmer. Add the pork shanks back into the pan in one layer, cover and return to a simmer. Place in the oven (covered) and cook for 1 – 1 1/2 hours, or until meat is very tender and pulling away from the bone.

Remove meat to serving platter and keep warm.  Strain out the vegetables and top the meat with them. Place the broth in a small sauce pan, remove the fat from the broth and simmer to reduce the  liquid to about 3 cups.  Pour the sauce over the pork and sprinkle with the rest of the huckleberries and chopped parsley.

If you are going to make it ahead, place the meat and the vegetables in an oven-safe glass container that is just the right size to hold it all. Pour the sauce over the top and let it cover the meat and vegetables. To re-heat, allow to sit out for an hour, then place it covered, in a 350 degree oven until hot and ready to serve. Top with huckleberries and parsley just before serving.

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