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Preparation time
20 minutes
Total time:
3 hours 50 minutes
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Ingredients
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6 Quebec pork shank pieces cut for osso buco
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45 ml (3 tbsp) olive oil
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3 medium-size carrots, diced
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3 stalks celery, diced
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1 yellow onion, chopped fine
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3 cloves garlic, chopped fine
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750 ml (3 cups) red wine
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796 ml (about 3 cups) tomatoes, diced
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Juice and grated peel of 1 orange
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2 bay leaves
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Salt and fresh ground pepper to taste
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Directions
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Preheat oven to 160° C (325° F).
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In a large ovenproof casserole, on medium heat, pour 45 ml (3 tbsp) olive oil and add pork shanks. Brown on each side 4 to 5 minutes until thoroughly caramelized. Add more oil if needed. Season generously with salt and pepper. Remove meat and set aside on a platter.
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In the same casserole, add carrots, celery, onion, and garlic. Add oil if needed, and cook 4 to 5 minutes, stirring constantly to soften the vegetables. Salt and pepper.
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Add wine, diced tomatoes, orange juice and peel, and bay leaves. Bring to a boil.
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Return pork to casserole. Cover, and let cook in oven about 3 hours or until meat is tender. Stir and mix gently, from time to time.
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