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Pork Osso Buco with Caribou Sauce & Root Vegetables

1 hour 30 minutes Cook time 25 minutes Prep time 6 servings




In The Oven

  1. Preheat the oven to 150 °C (300 °F).
  2. In a large skillet set over medium heat, heat oil.
  3. Season hocks on both sides with salt and pepper and coat in flour. Set remaining flour aside.
  4. Sear hocks on both sides until nicely browned. Remove hocks and cover.
  5. In the same skillet, brown onions and garlic. Add remaining vegetables and cover for 5 minutes, stirring occasionally. Remove vegetables.
  6. Deglaze with Caribou and add tomato sauce. Dissolve remaining flour in veal stock and add to tomato sauce mixture. Bring sauce to a boil.
  7. Place pork hocks, herbs and vegetables back in skillet.
  8. Bake for 1 hour and 30 minutes, stirring occasionally.
  9. Serve with mashed potatoes and garden vegetables.

Drink pairing

  • Vin rouge

    Albert Bichot Bourgogne Pinot Noir Secret de Famille 2018

    Quel est-il, ce secret de famille ? C’est l’origine des fruits de cette cuvée, tirés de parcelles situées dans des villages réputés comme Chambolle-Musigny, Pommard et Nuits-Saint-Georges.

    See product


Nutritional value (per serving)

  • 554 calories
  • 41 g of protein
  • 24 g of fat
  • 38 g of carbohydrates
  • 6 g of fibre
  • 11 g of sugar
  • 435 mg of sodium
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