Pork osso buco
Pork osso buco

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 15 mL (1 tbsp.) sugar
  2. 1 tin (796 mL) crushed tomatoes
  3. 250 mL (1 cup) white whine
  4. 250 mL (1 cup) chicken broth
  5. 2 finely chopped onions
  6. 3 garlic cloves, finely chopped
  7. 30 mL (2 tbsp.) olive oil
  8. To taste, salt and pepper
  9. 8 (about 1 kg / 2.2 lb.) pork osso buco slices, each 2.5 cm (1 inch) thick
  10. 30 mL (2 tbsp.) finely chopped fresh sage
  11. 30 mL (2 tbsp.) finely chopped fresh oregano
  12. for garnish, Mix of finely chopped fresh oregano and sage
  13. for garnish, grated lemon rind

Directions

  1. Preheat oven to 160˚C (325˚F).
  2. Season pork with salt and pepper all over. Heat oil in a large ovenproof skillet over high heat, and brown meat on both sides.
  3. Reserve. Add garlic and onions, and sauté for 5 minutes, or until onion is lightly golden.
  4. Add pork, white wine, chicken stock, tomatoes, sugar, oregano and sage.
  5. Season with salt and pepper. Bring to a boil. Cover and bake in the oven for 1 hour and 30 minutes, or until meat is tender and pulls apart easily with a fork.
  6. To serve, sprinkle with oregano, sage and lemon zest mixture and accompany by buttered orzo with Parmesan.

Variation: Replace white wine by orange juice, lemon rind by orange rind, and sage and oregano by fresh basil and thyme.

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