Mushroom pork osso buco

Ingredients

• 8 slices Quebec pork hocks, 2.5-cm (1-in.) thick
• 1 tbsp. 15 ml butter
• 1 tbsp. 15 ml oil
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 6 cups 1.5 L assorted mushrooms (white, portobello, oyster, etc.)
• 1 1/2 cups 375 ml red wine
• 2-3 cups 500-750 ml demi-glace (enough to cover)
• 3 tbsp. 45 ml tomato paste
• 2 bay leaves
• 1 tbsp. 15 ml fresh thyme or 5 mL (1 tsp.) dried thyme
• Salt and freshly ground pepper, to taste
• 1 tbsp. 15 ml sugar
• 2 tbsp. 30 ml freshly chopped flat-leaf parsley