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

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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

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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!