Pork osso buco Recipe

Name: Pork osso buco
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 (about 1 kg / 2.2 lb.) pork osso buco slices, each 2.5 cm (1 inch) thick; To taste, salt and pepper; 30 mL (2 tbsp.) olive oil; 3 garlic cloves, finely chopped; 2 finely chopped onions; 250 mL (1 cup) white whine; 250 mL (1 cup) chicken broth; 1 tin (796 mL) crushed tomatoes; 15 mL (1 tbsp.) sugar; 30 mL (2 tbsp.) finely chopped fresh sage; 30 mL (2 tbsp.) finely chopped fresh oregano; for garnish, Mix of finely chopped fresh oregano and sage; for garnish, grated lemon rind

Ingredients

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

PREP TIME 30m	COOK TIME 1h35m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat oven to 160C (325F).
Season pork with salt and pepper all over.
Heat oil in a large ovenproof skillet over high heat, and brown meat on both sides.
Reserve.
Add garlic and onions, and sauté for 5 minutes, or until onion is lightly golden.
Add pork, white wine, chicken stock, tomatoes, sugar, oregano and sage.
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.
To serve, sprinkle with oregano, sage and lemon zest mixture and accompany by buttered orzo with Parmesan.