Osso Bucco of Pork with Mushrooms

Osso Bucco of Pork with Mushrooms
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 8

    québec pork shank 2.5 cm (1 inch) thick

  • 1

    large red onion, chopped

  • 2

    cloves of garlic

  • 6 cups
    (1 1/2 L)

    mixed mushrooms (white, portobello, oyster, chanterelle, etc.)

  • 1 1/2 cups
    (375 mL)

    red wine

  • 2 to 3 cups
    (500 to 750 mL)

    demi-glace (enough to cover the pork)

  • 3 Tbsp.
    (45 mL)

    tomato paste

  • 2


  • 1 Tbsp.
    (15 mL)

    fresh thyme, chopped or 5 ml (1 teaspoon) dried thyme

  • Salt and freshly ground pepper

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    fresh flat parsley, chopped

  • 2 Tbsp.
    (30 mL)

    fresh thyme


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 180°C (350°F) until the meat is tender (about one hour).

Source: Féd. des producteurs de porcs du Québec