Slow Cooker Osso Porko

Our twist on the classic Osso Bucco recipe. You can also make this recipe using a 3 to 4 lb Leg Tip Roast or Shoulder Blade Roast.

Pork ribs

Cut: Pork Shacks
Prep Time: 10 minutes

Cook Time: 4 hours 15 minutes
Number of Servings: 6



  • 6 pork shanks, cut 2-3 inches thick and skin removed

  • Salt and freshly ground pepper, to taste

  • 1/4 cup (60 mL) all-purpose flour, for dredging

  • 1 Tbsp (15 mL) canola oil

  • 1 Tbsp (15 mL) butter

  • 1 cup (250 mL) dry white wine

  • 3 garlic clove, minced

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 bay leaf

  • 2 sprigs fresh thyme leaves, chopped

  • 1 sprig rosemary leaves, chopped

  • 2 Tbsp (30 mL) tomato paste

  • Juice and zest of 1 lemon

  • 2 cups (500 mL) low sodium chicken broth

  • 1/4 cup (60 mL) chopped Italian parsley

  • lemon zest, garnish


  1. Season pork shanks with salt and pepper. Dredge shanks in flour and shake off excess.

  2. In a large skillet, heat canola oil and butter over high heat. Add shanks and cook until browned on each side, about 5 minutes per side. Remove from pan and put in slow cooker.

  3. In the same skillet, add the white wine, scraping up any brown bits from the bottom of skillet. Reduce until half of the liquid has evaporated. Pour the contents of the skillet into the slow cooker.

  4. Add remaining ingredients except parsley and additional lemon zest to slow cooker. Cover and cook on high heat for 4 hours. Garnish with chopped parsley and lemon zest. Serve.

Nutritional Analysis



6 servings.


Per serving.

Per Serving
Calories 320
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 50 mg
Carbohydrates 29 g
Fiber 3 g
Sugars 4 g
Protein 17 g
Sodium 750 mg
Potassium 477 mg

Source: SaskPork