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Braised Osso Buco with Olives

Braised Osso Buco with olives

By Chef Geneviève @oglemang
Published on October 13, 2025
Osso buco, a classic Italian braised dish, is traditionally made with veal shank slices with bone. In this recipe, the same cut from pork is used — a more affordable option that’s just as delicious.
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Time and servings

2 hrs 15 minsTotal time
4Servings
15 minsPrep time
2 hrsCooking time

Ingredients

  • 1 kg (2 lb) pork shank slices with bone (osso buco cut, see Note)
  • 1 onion
  • 2 garlic cloves
  • 1 can (398 ml) crushed tomatoes
  • 750 ml (3 cups) water
  • 180 ml (3/4 cup) pitted green olives
  • 15 ml (1 tbsp) ras-el-hanout
  • 15 ml (1 tbsp) harissa paste
  • 15 ml (1 tbsp) honey
  • 125 ml (1/2 cup) fresh herbs (of your choice)

Directions

11 steps

Method

  1. Step 1

    Preheat the oven to 200 °C (400 °F). Place the rack in the centre of the oven.

  2. Step 2

    Chop the onion and garlic.

  3. Step 3

    In a Dutch oven (or large ovenproof pot), combine the onion, garlic, tomatoes, water, olives, ras-el-hanout, harissa paste, and honey.

  4. Step 4

    Add the pork shank slices to the pot and stir to coat well in the sauce.

  5. Step 5

    Cover and bake for 2 hours, or until the meat easily falls off the bone.

  6. Step 6

    Finely chop the fresh herbs.

  7. Step 7

    Garnish the osso buco with herbs. Serve with mashed potatoes, egg noodles, or fresh bread, along with a salad or green vegetable.

Storage

  1. Step 1

    Keeps for 4 days in the refrigerator or 3 months in the freezer.

Note

  1. Step 1

    Osso buco, a classic Italian braised dish, is traditionally made with veal shank slices with bone. In this recipe, the same cut from pork is used — a more affordable option that’s just as delicious. Because the shank is a well-exercised part of the animal, it’s a tough cut of meat that becomes tender and flavourful after a long, slow cook.

  2. Step 2

    Ras-el-hanout is a fragrant Moroccan spice blend, aromatic without being spicy, often made with spices such as cumin, coriander seeds, cinnamon, and ginger. It can be substituted with curry powder for a different but equally tasty result.

  3. Step 3

    Harissa is a Tunisian chili paste flavoured with garlic and spices, bringing both heat and depth to dishes. You can substitute it with another hot sauce, using half the amount.