Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Osso Bucco of Pork with Mushrooms https://www.metro.ca/userfiles/image/recipes/osso-buco-porc-champignons-6840.jpg PT30M PT1H00M PT1H30M
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. <strong>On the stovetop</strong> 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).
4
1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) butter 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 bay 1 Tbsp. (15 mL) fresh thyme, chopped or 5 ml (1 teaspoon) dried thyme Salt and freshly ground pepper 1 Tbsp. (15 mL) sugar 2 Tbsp. (30 mL) fresh flat parsley, chopped 2 Tbsp. (30 mL) fresh thyme
Osso Bucco of Pork with Mushrooms

Osso Bucco of Pork with Mushrooms

Rate this recipe
14 Votes
4
Osso Bucco of Pork with Mushrooms
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    $1.99 ea.

    SELECTED VARIETIES

  • 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)
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    CLASSICO PASTA SAUCE

    CLASSICO PASTA SAUCE

    $1.99 ea.

    218 - 650 ml SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    tomato paste
  • 2
    bay
  • 1 Tbsp.
    (15 mL)
    fresh thyme, chopped or 5 ml (1 teaspoon) dried thyme

  • Salt and freshly ground pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK, PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    fresh flat parsley, chopped
  • 2 Tbsp.
    (30 mL)
    fresh thyme
Imprimer ma sélection

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.

<strong>On the stovetop</strong>

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.