Pork Osso Buco
This pork osso buco with shank isn't as rich as veal, but I like it better. If you want veal, you can use it here, too.
thick-cut pork shank sections, 2 to 3 inches thick
6
salt and freshly ground black pepper to taste
olive oil
1
tablespoon
butter
1
tablespoon
yellow onion, diced
1
large
ribs celery, diced
2
carrot, diced
1
large
kosher salt
1
teaspoon
tomato paste
¼
cup
all-purpose flour
2
tablespoons
white wine
1
cup
bay leaf
1
dried thyme
½
teaspoon
dried rosemary
½
teaspoon
ground cloves
⅛
teaspoon
chicken broth
2
cups
chopped fresh flat-leaf parsley
1
tablespoon
freshly grated lemon zest
1
tablespoon
 Season pork shank with salt and pepper.
  Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
  Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
  Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.
