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A surprisingly delicious twist on an old favourite that traditionally calls for veal shanks.

We love the sweet succulent pork neck combined with tart tomatoes and best of all, all the veggies in one pot! That means you only need to prepare a simple starch to go with it.


Pork Osso Bucco with Gremolata


  • 30 ml sunflower oil
  • 1,2 kg pork neck, deboned
  • 65 ml seasoned flour
  • 250 ml semi-sweet white wine
  • 125 ml carrots julienne
  • 4 finely sliced celery stalks
  • 2 medium onions, sliced into thin wedges
  • 1 green pepper, grated
  • 500 ml prepared chicken stock
  • 1 kg ripe tomatoes, quartered
  • sugar, salt and milled black pepper
  • 10 ml dried oregano
  • 125 ml Italian parsley, coarsely chopped
  • 1 - 3 cloves garlic, finely crushed or grated
  • grated zest of 2 - 3 lemons


Heat half the oil in a large frying pan and lightly brown the pork all over while sprinkling with the seasoned flour. Add the wine and cook rapidly until completely absorbed. Transfer meat to an oven-safe serving dish.

Sauté the carrots with the celery, onions and green pepper for about 10 minutes in the rest of the oil or until tender. Spoon over the meat.

Process the tomatoes until smooth and combine with the stock. Add mixture to meat and season to taste. Sprinkle with the oregano. Cover and cook in a preheated oven at 200șC for 40 minutes. Reduce heat to 190șC and cook for another 20 - 30 minutes, or until meat is tender. Remove cover and continue cooking until the liquids have reduced sufficiently, if needed.

Combine the rest of the ingredients to create the gremolata.

Remove the meat from oven, sprinkle with the gremolata and serve with buttered noodles or creamy polenta.

Serves 6