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Pork in wine

Main course | Easy | 3 hours 5 minutes

Preparation time

20 minutes

Cooking Time

2 hours 45 minutes

Main course

Easy

Total time: 3 hours 5 minutes

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Nutrition Facts

Amount for serving % Daily Value

Calories 398
Lipides 18 g
Sodium 356 mg
Carbohydrate 9 g
- Fibre 1 g
- Sugars 2 g
Protein 35 g

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Directions

Place the rack in the center of the oven. Preheat the oven to 170 °C (325 °F).
In a large dish, flour the shanks and shake off the excess.
In a large oven-safe casserole dish, over medium-high heat, heat the oil and 15 ml (1 tbsp) of butter and brown the shank slices on all sides. Salt and pepper. Set aside on a plate.
In the same casserole, brown the lardons. Add the carrots, celery, and garlic and soften for 2 to 3 minutes. Deglaze with the wine and let reduce by half. Return the meat to the casserole. Add the veal stock, thyme, and bay leaf. Mix well. Cover and bake in the oven for 1 hour and 30 minutes or until the meat is very tender. Remove the shanks from the casserole and set them aside on a plate. Reduce the cooking juice until it becomes slightly syrupy. Return the shanks to the casserole.
In a pan, over medium-high heat, melt the butter and brown the mushrooms. Salt and pepper. Pour into the casserole. Sprinkle with fresh thyme if desired.

Slow Cooker Preparation

Mix all ingredients in the slow cooker. Cover and cook on low for 8 hours.

Accompaniment

Serve the osso buco with mashed potatoes or wide egg noodles.

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