Pork Osso Buco with Caribou Sauce & Root Vegetables

Ingredients

• 6 Quebec pork hocks
• 2 medium onions, brunoise cut
• 4 parsnips, cut into 1-cm (1/2 in.) cubes
• 4 carrots, cut into 1-cm (1/2 in.) cubes
• 1 turnip, cut into 1-cm (1/2 in.) cubes
• 1/2 celeriac, cut into 1-cm (1/2 in.) cubes
• 1 tsp. 5 ml chopped garlic
• 1,8 oz 50 g flour
• 1/3 cup 85 ml vegetable oil
• 1 tbsp. 15 ml chopped lovage or chopped celery leaves
• 1 tsp. 5 ml fresh thyme
• 1 bay leaf
• Salt and pepper, to taste

Sauce

• 1/2 cup 125 ml Caribou (drink)
• 1/2 cup 125 ml tomato sauce
• 3 cups 625 ml veal stock
• Remaining flour