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This recipe is easy

Mushroom pork osso buco

1 to 4 hours Cook time 30 minutes Prep time 4 servings



Slow cooker

  1. In a large skillet, heat oil over high heat and melt butter. Brown hock slices on both sides and place in slow cooker.
  2. In the same skillet, sauté onions with garlic and mushrooms. Add to slow cooker.
  3. Deglaze skillet with 250 mL (1 cup) wine. Add demi-glace, tomato paste, bay leaves and thyme. Season and bring to a boil. Pour into slow cooker and cook on low for 8 hours.
  4. A few minutes before serving, combine remaining wine and the sugar in a small pot. Bring to a boil and reduce by three-quarters to obtain a red wine caramel.
  5. Serve one or two slices of pork hock per plate and garnish with a little red wine caramel, parsley and fresh thyme.

On the stove

  1. Simmer covered over low heat until tender (approximately 1 hour).

In The Oven

  1. Place in a baking dish instead of the slow cooker. Cover and cook at 180 °C (350 °F) until the meat is tender (approximately 1 hour).

Nutritional value (per serving)

  • 508 calories
  • 56 g of protein
  • 19 g of fat
  • 13 g of carbohydrates
  • 2 g of fibre
  • 7 g of sugar
  • 265 mg of sodium
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