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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
5 Votes
  • Lactose-free
4
portions
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2 cup
    (125 mL)
    all-purpose flour
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  • 8
    Quebec pork osso bucco (shank slices), 1 1/2 in. (3.5 cm) thick
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 1
    large red pepper, chopped
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  • 1
    medium onion, chopped
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  • 2
    garlic cloves, chopped
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  • 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
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  • 3 Tbsp.
    (45 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    coriander
  • 1 tsp.
    (5 mL)
    ginger
  • 1/2 tsp.
    (2 mL)
    cumin
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  • 2
    bay leaves
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 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

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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.

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