This Osso Buco recipe is suggested by Québec’s pork producers.
Ingredients
Osso buco
6 Québec pork shanks
2 medium onions, diced
4 parsnips, cut into 1 cm cubes
4 carrots, cut into 1 cm cubes
1 turnip, cut into 1 cm cubes
½ celeriac, cut into 1 cm cubes
1 tsp. minced garlic
50 g flour
1/3 cup vegetable oil
1 tbsp. lovage or celery leaves, chopped
1 tsp. fresh thyme
1 bay leaf
Salt, pepper
Sauce
½ cup Caribou
½ cup tomato sauce
3 cups veal stock
The leftover flour
Preparation
Preheat the oven to 300 F (150 C).
Heat the oil on medium in a large pan.
Salt and pepper the pork shanks on both sides and coat them in flour. Put the rest of the flour aside (to use later).
Sauté the shanks on both sides until golden brown. Remove them from the frying pan and cover.
Sauté the onions and garlic in the same pan. Add the other vegetables and cover for 5 minutes, stirring from time to time. Remove the vegetables.
Deglaze with the Caribou and add the tomato sauce. Stir the flour left over from coating the shanks into the veal stock, then add the mixture to the tomato sauce. Bring to a boil.
Put the pork shanks back in the pan, with the herbs and vegetables.
Place in the oven for an hour and a half, stirring from time to time.
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