Name: Aunt Carmela’s Osso Buco
Prep time: 30 minutes
Cook time: 2 hours 40 minutes
Total time: 30 minutes + 2 hours 40 minutes
Yield: 4
Cuisine: Healthy choice
Ingredients: 4 slices Quebec pork hock, 5 cm (2 in.) thick, without rind; 1/2 cup 125 ml flour; 1/4 cup 60 ml olive oil; 1 large onion, cut into rounds; 2 cups 500 ml mushrooms, sliced; 2 cloves garlic, minced; 1/2 cup 125 ml white wine; 14 oz. 400 g tomatoes, diced; 4-5 sprigs fresh thyme; 3-4 bay leaves; Salt and freshly ground pepper, to taste

Aunt Carmela’s Osso Buco

2 hours 40 minutes Cook time 30 minutes Prep time 4 servings

Preparation

In The Oven

Place the oven rack in the middle position. Preheat the oven to 180 °C (350 °F).
On a plate, season the hocks with salt and pepper. Coat with flour, then shake to remove the excess.
Heat half the oil in a large oven-safe pot over medium-high heat. Brown the hocks for 1–2 minutes on each side. Set aside on a plate.
In the same pot, sauté the onion, mushrooms and garlic in the rest of the oil. Deglaze with the white wine and reduce by half.
Return the hocks to the pot and add the tomatoes, thyme and bay leaf. Cover and cook in the oven for about 2 hours.
Remove the lid and continue cooking for approximately 20 minutes or until the meat is tender. Season to taste.

Aunt Carmela’s Osso Buco

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