Pork Osso Buco Bourguignon Recipe
- 8 slices of pork osso buco
- 30 mL (2 tbsp.) canola oil
- 1 bag (284 g) pearl onions
- 1 clove of garlic
- 30 mL (2 tbsp.) flour
- 250 mL (1 cup) red wine
- 30 mL (2 tbsp.) tomato paste
- 375 mL (1½ cups) beef stock
- 1 bay leaf
- 227 g button mushrooms
- To taste, salt and pepper
| ||PREP TIME
- Preheat the oven to 180°C (350°F).
- Salt pork osso bucco slices on both sides.
- In a large saucepan or ovenproof casserole dish, heat 15 ml (1tbsp.) oil over medium-high heat.
- Sear osso buco slices on both sides.
- Do this in two batches if necessary.
- Remove meat from saucepan or dish.
- Set aside.
- In same saucepan, fry onions for about 2 minutes.
- Add garlic and fry 1 more minute
- Add flour and stir in quickly.
- When flour has absorbed all the fat, pour in red wine and stir with a whisk.
- Add tomato paste and mix well, then add beef stock and bay leaf.
- Bring to a boil. Return slices of meat to saucepan.
- Cover and bake for 2 hours or until meat is tender or shreds easily with a fork.
- About 30 minutes before end of cooking, heat remaining oil over high heat and brown mushrooms.
- Add to saucepan or casserole dish and return to oven to finish cooking.
- Serve with celeriac purée and glazed carrots.
- To peel pearl onions more easily, blanch them in boiling water for 2 minutes.
- Run under cold water, then use a paring knife to peel them.
- For thicker sauce, at the end of cooking place the pan or dish over heat on the stove and remove the meat.
- Add 15 to 30 mL of corn starch diluted in 15 to 30 mL of cold water and stir using a whisk.
- Bring to a boil, then return osso bucco slices to sauce.
- Replace the button mushrooms with specialty mushrooms such as oyster, morel or porcini.
A recipe from Iga
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