Pork Osso Buco with Mashed Yukon Potatoes and Broccolini

Slow-braised until exceptionally tender, the pork shanks are rich, succulent, and infused with deep savory flavor. The braising sauce is layered with aromatic vegetables and slow-cooked richness, creating a comforting, hearty dish with remarkable depth. Bright gremolata oil adds a fresh burst of citrus and herbs, while toasted pine nuts provide a delicate crunch. Served alongside vibrant broccolini lightly dressed with vinaigrette, this meal balances rustic comfort with fresh, refined flavors.

To Enjoy at Its Best
Bring the gremolata oil to room temperature while the pork reheats. Warm the pork shanks, covered, in a hot oven until fork-tender and thoroughly heated, allowing the sauce to become rich and flavorful. Once plated, carefully remove and discard the butcher’s twine, then spoon the sauce and vegetables over the pork. Heat the broccolini until just tender and toss lightly with vinaigrette for a bright, fresh finish. Complete the dish with a drizzle of gremolata oil and a sprinkle of toasted pine nuts, creating the perfect balance of richness, freshness, and texture.