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Slow-cooker Osso Buco of Pork https://www.metro.ca/userfiles/image/recipes/osso-buco-porc-mijoteuse-6935.jpg PT30M PT8H00M PT8H30M
Season the shanks with salt and pepper, and dredge in flour on both sides. Set aside the remaining flour. In a frying pan, heat the oil and melt the butter over high heat. Brown the meat on all sides and transfer to the slow cooker. Using the same pan, brown the onions, celery, carrots and garlic for a few minutes. Sprinkle with flour, season with salt and pepper, and deglaze with the red wine. Transfer to the slow cooker. Add the tomatoes, olives, capers and thyme to the slow cooker. Add beef broth until the vegetables are covered. Cook on maximum heat for 8 hours. Just before serving, season with salt and pepper, and add the oregano.
6
3 1/2 lb (1,6 kg) pork shanks, sliced (approx. 5 cm [2 in]) 1/2 cup (125 mL) all-purpose flour 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) vegetable oil 3 onions, coarsely chopped 4 ribs of celery, cut into pieces 4 carrots, cut into large pieces 3 cloves of garlic, finely chopped 2 cups (500 mL) red wine 1 can (796 mL) whole tomatoes, undrained 1/2 cup (125 mL) olives, pitted 4 Tbsp. (60 mL) capers 10 sprigs of thyme, leaves only suf. qty beef broth 4 sprigs of oregano
Slow-cooker Osso Buco of Pork

Slow-cooker Osso Buco of Pork

Rate this recipe
28 Votes
6
servings
0:30
Preparation
8:00
COOKING
8:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/2 lb
    (1,6 kg)
    pork shanks, sliced (approx. 5 cm [2 in])
  • 1/2 cup
    (125 mL)
    all-purpose flour
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 3
    onions, coarsely chopped
  • 4
    ribs of celery, cut into pieces
  • 4
    carrots, cut into large pieces
  • 3
    cloves of garlic, finely chopped
  • 2 cups
    (500 mL)
    red wine
  • 1 can
    (796 mL)
    whole tomatoes, undrained
  • 1/2 cup
    (125 mL)
    olives, pitted
  • 4 Tbsp.
    (60 mL)
    capers
  • 10
    sprigs of thyme, leaves only

  • suf. qty beef broth
  • 4
    sprigs of oregano

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Season the shanks with salt and pepper, and dredge in flour on both sides. Set aside the remaining flour.

In a frying pan, heat the oil and melt the butter over high heat. Brown the meat on all sides and transfer to the slow cooker. Using the same pan, brown the onions, celery, carrots and garlic for a few minutes. Sprinkle with flour, season with salt and pepper, and deglaze with the red wine. Transfer to the slow cooker.

Add the tomatoes, olives, capers and thyme to the slow cooker.

Add beef broth until the vegetables are covered.

Cook on maximum heat for 8 hours.

Just before serving, season with salt and pepper, and add the oregano.

Source : Metro

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.

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