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Slow-cooker Osso Buco of Pork
2013-08-06
https://www.metro.ca/userfiles/image/recipes/osso-buco-porc-mijoteuse-6935.jpg
PT30M
PT4H00M
PT4H30M
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 4 hours.Just before serving, season with salt and pepper, and add the oregano.
6
Metro
3
49
5
1
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 onion, coarsely chopped
4 ribs of celery, cut into pieces
4 carrot, cut into large pieces
3 cloves of garlic, finely chopped
2 cups (500 mL) red wine
1 can (796 mL) whole Tomato, undrained
1/2 cup (125 mL) olive, 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
Slow-cooker Osso Buco of Pork
6
servings
0:30
Preparation
4:00
COOKING
4:30
TOTAL TIME
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
onion, coarsely chopped
-
4
ribs of celery, cut into pieces
-
4
carrot, cut into large pieces
-
3
cloves of garlic, finely chopped
-
2 cups
(500 mL)red wine
-
1 can
(796 mL)whole Tomato, undrained
-
1/2 cup
(125 mL)olive, 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
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 4 hours.
Just before serving, season with salt and pepper, and add the oregano.
Source :
Metro
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