Easy and tasty pork dish, enjoyed by family and friends who wanted me to share the recipe.

SERVES 4

Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.

Serves 6

To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef’s knife. With the lid on the pot cracked, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange them in individual bowls.

I made this up, it was awesome!

Can also be made in two 2-L pans – cook for 20 minutes instead of 30. Freeze for up to 3 months – defrost in fridge and reheat at 350 for 15 minutes.

Ridiculously easy. No one will believe it. I do put salt, pepper and garlic powder on ribs before putting on grill.

Suitable for freezing.