Curried Pork Osso Buco
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- ½ cup (125 mL) all-purpose flour*
- 8 Gourmet à la carte Québec pork osso bucco (shank slices), 1½-in. (3.5-cm) thick
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 1 large red pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 cup (250 mL) white wine
- 3 cups (750 mL) demi-glace sauce*
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
- 5 Tbsp. (75 mL) tomato paste*
- 3 Tbsp. (45 mL) Irresistibles curry powder*
- 1 tsp. (5 mL) Irresistibles coriander*
- 1 tsp. (5 mL) Irresistibles ginger*
- ½ tsp. (2 mL) Irresistibles cumin*
- 2 Irresistibles bay leaves*
- 1 Tbsp. (15 mL) sugar*
- Salt, pepper to taste
- Chopped fresh parsley to taste
Preparation
Dredge pork with flour.
In a big skillet, heat olive oil over medium heat and brown pork.
Remove to a roasting pan.
Preheat oven to 325°F (170°C).
In the same skillet, over medium heat, sauté red pepper, onion and garlic in second quantity of olive oil until glassy but not browned.
Deglaze with white wine.
Add demi-glace, Dijon mustard, tomato paste, spices, bay leaf, sugar, salt and pepper. Stir to combine.
Simmer sauce for 5 minutes.
Pour sauce over meat.
Bake 75 minutes.
Garnish with chopped parsley.
Serve with noodles or basmati rice.
Note: veal shank can be substituted for pork shank.
Suggestion
Origin: Indian
* 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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