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