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Curried Pork Osso Buco https://www.metro.ca/userfiles/image/recipes/Osso-buco-porc-indienne-5990.jpg PT30M PT1H30M PT2H00M
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.
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1/2 cup (125 mL) all-purpose flour 8 Quebec pork osso bucco (shank slices), 1 1/2 in. (3.5 cm) thick 2 Tbsp. (30 mL) extra virgin olive oil 1 Tbsp. (15 mL) 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) Dijon mustard 5 Tbsp. (75 mL) tomato paste 3 Tbsp. (45 mL) curry powder 1 tsp. (5 mL) coriander 1 tsp. (5 mL) ginger 1/2 tsp. (2 mL) cumin 2 bay leaves 1 Tbsp. (15 mL) sugar salt, pepper to taste Chopped fresh parsley to taste
Curried Pork Osso Buco

Curried Pork Osso Buco

Rate this recipe
6 Votes
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    all-purpose flour
  • 8
    Quebec pork osso bucco (shank slices), 1 1/2 in. (3.5 cm) thick
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    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)
    Dijon mustard
  • 5 Tbsp.
    (75 mL)
    tomato paste
  • 3 Tbsp.
    (45 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    coriander
  • 1 tsp.
    (5 mL)
    ginger
  • 1/2 tsp.
    (2 mL)
    cumin
  • 2
    bay leaves
  • 1 Tbsp.
    (15 mL)
    sugar

  • salt, pepper to taste

  • Chopped fresh parsley to taste
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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