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Preparation time
20 minutes
Total time:
3 hours 5 minutes
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Ingredients
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6 to 8 slices of Quebec pork shank, 5 cm (2 in) thick, without the rind
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60 ml (¼ cup) all-purpose flour
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45 ml (3 tbsp) butter
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150 g (5 oz) lardons
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250 ml (1 cup) carrot, diced
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250 ml (1 cup) celery, diced
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2 cloves of garlic, chopped
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500 ml (2 cups) red wine
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375 ml (1 ½ cups) veal stock or demi-glace
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2 sprigs of fresh thyme
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1 bay leaf
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227 g (8 oz) white mushrooms (optional)
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Salt and freshly ground pepper, to taste
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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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