Pork osso buco with port and tomatoes

Name: Pork osso buco with port and tomatoes
Prep time: 20 min
Cook time: 4 h
Yield: 6
Cuisine: Québécoise
Ingredients: 6 slices pork shanks without the rind (total 1.2 kg); Olive oil; 2 carrots peeled, cut in half and sliced; 2 celery stalks, sliced; 1 yellow onion, finely chopped; 1/2 fennel bulb, diced; 4 garlic cloves, finely chopped; 1 cup white wine; 1 cup port; 796 ml diced tomatoes with Italian spices; 2 bay leaves; 2 fresh rosemary sprigs; 4 to 5 cups chicken broth; Fresh parsley for the service; Salt and pepper from the mill

Preparation 20 min
Cooking 4 h
Servings 6
Freezing I do not suggest

This pork osso buco with port and tomatoes is completely incredible. Do you want to please your mom for her birthday? Want to earn points with a new conquest? Do not look any further. In addition, you will have time to take care of your guests!

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Ingredients

6 slices pork shanks without the rind (total 1.2 kg)
Olive oil
2 carrots peeled, cut in half and sliced
2 celery stalks, sliced
1 yellow onion, finely chopped
1/2 fennel bulb, diced
4 garlic cloves, finely chopped
1 cup white wine
1 cup port
796 ml diced tomatoes with Italian spices
2 bay leaves
2 fresh rosemary sprigs
4 to 5 cups chicken broth
Fresh parsley for the service
Salt and pepper from the mill

Preparation

Preheat oven to 325°F.
In a large (oven-proof) Dutch oven heated over medium-high heat, add a drizzle of olive oil and sear the pork on all sides, about 20 to 25 minutes in total. Season with salt and pepper generously and add oil as needed. Place the meat on a plate and set aside.
Add the carrots, celery, onion, fennel and garlic followed by a drizzle of olive oil. Season with salt and pepper. Cook for 10 minutes, stirring, to caramelize. Add oil as needed.
Deglaze with the white wine and cook for 1 minute. Return the pork to the casserole and add the port, tomatoes, bay leaves, rosemary sprigs and season with salt and pepper. Pour enough chicken broth to almost cover the pork and stir.
Cover, bring to a boil and place in the oven. Cook for 3 to 3h30, until the meat comes off easily from the bone. Stir gently at halfway.
Serve on a well-seasoned couscous, drizzle with the juice and vegetables and garnish with fresh parsley!

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To help you make this recipe

Our sommeliers suggest

LUNGAROTTI RUBESCO 2013

Why not take advantage of these manicottis to discover the region of Umbria located in the south of Tuscany, Italy? Here is the Lungarotti Rubesco with cherry nose, floral accents and soft tannins. Composed of 70% Sangiovese, this wine is a classic. It offers a generous, lively mouth, with a very nice sustained finish. It's a good start to discover this region! See the product

BITTER/ROUSSE, RIVERBEND, 3.8%

With notes of lightly toasted cereals and caramel, this English bitter will melt into the notes of meat and barely caramelized tomatoes. The herbaceous finale of the beer will bring a vegetal touch which, combined with the sauce, will be reminiscent of the herbs conventionally added to the tomato sauce. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

LUNGAROTTI RUBESCO 2013

BITTER/ROUSSE, RIVERBEND, 3.8%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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