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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 ovenPlace ingredients in an ovenproof dish. Cover and cook at 180°C (350°F) until the meat is tender (about one hour).
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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
17 Votes
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    butter
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    250 g, SALTED


  • 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.)
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  • 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
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    796 ml


  • 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
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.

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