Pork osso buco with port and tomatoes

Name: Pork osso buco with port and tomatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 to 6 pork shank slices, 1½ to 2 in (4 to 5 cm) thick, about 2½ lb (1.2 kg) in total, which is one slice per person; Olive oil, a good drizzle for the pot; 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 (250 ml) white wine; 1 cup (250 ml) red port; 1 can (28 oz / 796 ml) diced tomatoes with Italian herbs (or a can of plain diced tomatoes plus 1 teaspoon (5 ml) Italian seasoning); 2 bay leaves; 2 fresh rosemary sprigs; Chicken broth, enough to come three quarters of the way up the meat, about 4 to 5 cups (1 to 1.25 L). If it goes a little over, no harm done; Fresh parsley, for serving

Preparation 20 min
Cooking 3 h 30
Servings 4
Freezing Absolutely

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Ingredients

4 to 6 pork shank slices, 1½ to 2 in (4 to 5 cm) thick, about 2½ lb (1.2 kg) in total, which is one slice per person
Olive oil, a good drizzle for the pot
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 (250 ml) white wine
1 cup (250 ml) red port
1 can (28 oz / 796 ml) diced tomatoes with Italian herbs (or a can of plain diced tomatoes plus 1 teaspoon (5 ml) Italian seasoning)
2 bay leaves
2 fresh rosemary sprigs
Chicken broth, enough to come three quarters of the way up the meat, about 4 to 5 cups (1 to 1.25 L). If it goes a little over, no harm done
Fresh parsley, for serving

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Preparation

Preheat the oven to 350 °F (180 °C).
In a large oven-proof Dutch oven over medium-high heat, add a drizzle of olive oil and sear the pork on all sides, two slices at a time, about 20 to 25 minutes in total. Season generously with salt and pepper and add oil as needed. Move the meat to 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 well. Add oil as needed.
Deglaze with the white wine and cook for 1 minute. Return the pork to the pot and add the port, tomatoes, bay leaves and rosemary sprigs, then season with salt and pepper. Pour in enough chicken broth to come three quarters of the way up the meat, then stir.
Cover, bring to a boil and place in the oven. Cook covered for 3 h to 3 h 30, until the meat comes off the bone easily. Stir gently halfway through.
Serve over creamy polenta, buttery mashed potatoes, or with good country bread for mopping, spoon the juice and vegetables over the top and finish with fresh parsley!