Pomegranate Marinated Pork Osso Bucco with Gremolata

A featured Wine Club recipe for Château Julien Winery.
Pomegranate Marinated Pork Osso Bucco with Gremolata


Pair this fantastic dish with your a glass of Merlot from your wine club box. Enjoy!

Yield: 8
Prep Time: 25 Minutes
Cook Time: 120 Minutes


• 8 Pork Osso Bucco (12-14 Ounces)
• ½ Cup Olive Oil
• 2 Large Onions, peeled and chopped
• 3 Large Carrots, peeled and chopped
• 3 Celery Stalks, chopped
• 1 Can Diced Tomatoes in Puree
• 1 14 Ounce bottle of Pomegranate Molasses (or sub 24 Ounces pure Pomegranate juice)
• 2 Cups Red Wine
• 4 Cups Brown Beef Stock or Chicken Stock
• 3 Bay Leaves
• 1 Tablespoon Herbs de Provence
• 6 Whole Garlic Cloves, peeled
• 6 Springs Fresh Thyme
• Salt and Pepper

• 6 Cloves Garlic, chopped
• Small Bunch Parsley, chopped
• Zest of 1 Orange, chopped
• Zest of 2 Lemons


Preheat oven to 375 degrees Fahrenheit. Salt and Pepper Pork. In a large dutch oven, heat olive oil until smoking. Add the pork shanks and brown all over, remove shanks. Add vegetables to oil and sauté until onions start to brown. Add the rest of the herbs and stir. Add red wine and pomegranate molasses. Add stock, bring to a boil, and cover. Place in oven for approximately 2 ½ hours. Check to make sure meat is done (a knife should easily go through to the bone). Take shanks out of pot and skim the fat off the top of the sauce. Take out Bay Leaves and Thyme Stems and place sauce (in batches) into blender or food processor and puree vegetables. Pour sauce over shanks. Mix all Gremolata ingredients and sprinkle on top of Pork Osso Buccu and sauce.

Recipe sourced by Château Julien Winery

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