Osso Bucco of Pork with Mushrooms

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	1 h
Total:	1 h 30 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Féd. des producteurs de porcs du Québec

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Recipe ingredients

15 mL (1 Tbsp.) olive oil
15 mL (1 Tbsp.) butter
8 slices Québec Pork shank 2.5 cm (1 inch) thick
1 large red onion, chopped
2 cloves of garlic, chopped
1,5 L (6 cups) mixed mushrooms (white, portobello, oyster, chanterelle, etc.)
375 mL (1 1/2 cups) red wine
500 to 750 mL (2 to 3 cups) demi-glace (enough to cover the pork)
45 mL (3 Tbsp.) tomato paste
2 bay leaves
15 mL (1 Tbsp.) fresh thyme, chopped or 5 ml (1 tsp.) dried thyme
Salt and freshly ground pepper to taste
15 mL (1 Tbsp.) sugar
30 mL (2 Tbsp.) fresh flat parsley, chopped
30 ml (2 Tbsp.) fresh thyme, chopped

Preparation

In a large pot, heat oil on high and melt butter. Brown the shank slices on both sides and put them in the slow cooker.
In the same pot, brown the onions, garlic and mushrooms. Add to the slow cooker.
Deglaze the pot with 250 ml (1 cup) of wine. Add demi-glace, tomato paste, bay leaves and thyme. Season and bring to a boil. Place it in the slow cooker and cook for 8 hours on low heat.
A few minutes before serving, combine the leftover wine and sugar in a small pot. Bring to a boil and let it reduce by 3/4 to get a red wine caramel.
Serve one or two shank slices per portion and garnish with a touch of wine caramel, red wine, parsley and fresh thyme.
On the stovetop
Cover and let simmer on low heat until the meat is tender (about one hour).
In the oven
Place ingredients in an ovenproof dish. Cover and cook at 180ºC (350ºF) until the meat is tender (about one hour).

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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