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Pork Osso buco – Sous Vide

Decadent tender sous vide pork shanks are the base for this timeless recipe. Served with a rich veggie sauce, roasted fennel, and herbacious gremolata for 5 star restaurant experiance at home!
Course Main Course
Cuisine Italian
Prep Time 1 hour
Cook Time 1 day
Resting Time 5 minutes
Total Time 1 day 1 hour 5 minutes
Servings 6
Calories 378kcal


  • Sous Vide Machine


For the Osso buco

  • 3 to 4 lbs pork shanks cut 2 - 3" long
  • 4 cooking oil
  • 2 Carrots
  • 2 Celery stalks
  • 1-2 Shallots
  • 4-6 Garlic cloves
  • 2 tablespoon Tomato paste
  • 2 tablespoon GirlCarnivore Chick Fest Spice Blend
  • 1 cup White wine
  • 14 oz Crushed tomatoes
  • 2 Bay leaves
  • Salt

To Serve

  • 1 Fennel bulb top removed

For the Gremolata

  • ¼ cup Parsley
  • 4 garlic cloves Garlic
  • 1 tbsp Lemon zest
  • ¼ teaspoon Salt


Prep the pork

  • Tie each pork shank with kitchen twine. This helps the meat tay on the bone for serving.
    3 to 4 lbs pork shanks, Salt
  • Season all sides with salt.

Sear the pork shanks

  • In a large skillet preheated over medium-high heat, add 2 tablespoon oil.
    4 cooking oil
  • Brown the pork on all sides, 5 to 7 minutes. Set aside.

Saute the veggies

  • In the same pan, and the remaining oil.
    4 cooking oil
  • Add the diced vegetables, season with a pinch of salt, and saute 5 to 7 minutes, until tender.
    2 Carrots, 2 Celery stalks, 1-2 Shallots, Salt
  • Add the garlic and cook 30 seconds.
    4-6 Garlic cloves
  • Add in the tomatoe paste and stir to coat the veggies.
    2 tablespoon Tomato paste
  • Add in the GirlCarnivore Chick Fest and mix in.
    2 tablespoon GirlCarnivore Chick Fest Spice Blend

Deglaze the pan

  • Carefully, pour in the white wine and deglaze the pan being sure to scrape up any browned bits from the bottom.
    1 cup White wine
  • When the wine has reduced by half, add in the crushed tomatoes and bay leaves.
    14 oz Crushed tomatoes, 2 Bay leaves
  • Reduce heat to medium-low and allow to thicken 3 to 5 minutes.
  • Set aside to cool.

Prep the Sous Vide

  • Prep the sous vide to 175 degrees and allow the water to heat.
  • When the pork and veggies have cooled, divide evenly into two bags.
  • Make sure the sauce is coating the pork well and seal the bags.
  • Remove the air from the bags and seal to ensure no water will get into the bags.

Sous vide the pork shanks

  • Submurge the bags in the preheated water bath and cook for 24 hours.

Roast the Fennel

  • Prep the oven to 425.
  • Divide the fennel into 4 wedges and coat in oil. Season with salt.
    4 cooking oil, 1 Fennel bulb, Salt
  • Roast the fennel on a baking sheet for 20 - 25 minutes, until softened and caramelized.

Make the gremolata

  • In a small bowl, whisk the ingredients for the gremolata together.
    ¼ cup Parsley, 4 garlic cloves Garlic, 1 tablespoon Lemon zest, ¼ teaspoon Salt

Serve the osso buco

  • Carefully remove the bags from the water bath. Allow the bags to cool 10 minutes before handling.
  • When ready to plate, pour the contents of the bags into a serving dish. Remove the bay leaves.
  • Serve the pork osso buco on platters with sauce, roasted fennel bulb and garnish heavily with the gremolata.


This recipe is adapted from Cooks Illustrated: Meat Illustrated
To prevent leaking, we double seal the bags when prepping for the sous vide. Divide the sauce and pork into two bags, and remove air. Then place the bags into an additional bag and remove the air before submerging into the water bath.
We use the Anova Sous Vide with Bluetooth in our kitchen.
Serve with roasted mashed veggies, mashed potatoes, polenta, or risotto depending on diet. 


Serving: 1g | Calories: 378kcal | Carbohydrates: 17g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 472mg | Potassium: 1360mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3997IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 5mg