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Pork Osso Buco Bourguignon Recipe

Pork Osso Buco Bourguignon
Source: Iga



  • 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
4 servings


  • 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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