Name: Christmas-Style Pork Osso Buco
Prep time: 40 minutes
Cook time: 4 hours
Total time: 40 minutes + 4 hours
Yield: 4 to 6
Cuisine: Holiday dishes
Ingredients: 6 slices Quebec pork hock, 5-cm (2-in.) thick, rind removed; 3 tbsp. 45 ml canola oil; 1 onion, coarsely diced; 4 cloves garlic, minced; 2 tbsp. 30 ml tomato paste; 1 cup 250 ml brown ale; 4 cups 1 L veal stock; 2 cups 500 ml tomatoes, diced; 6 tbsp. 90 ml maple syrup; 1/2 tbsp. 7.5 ml ground cinnamon; 1/2 tbsp. 7.5 ml ground ginger; 1/2 tbsp. 7.5 ml ground nutmeg; 1/2 tsp. 2.5 ml ground cloves; 2 sprigs thyme; 1 bay leaf; 4 mini turnips, quartered; 4 mini beets, quartered; Salt and freshly ground pepper, to taste

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 170 °C (325 °F).
In a large skillet set over medium-high heat, heat oil. Brown hocks on each side. Season with salt and pepper. Set aside in an oven-safe dish.
In the same skillet, soften onion and garlic for about 2 minutes. Add tomato paste and continue cooking over medium heat, stirring constantly for about 2 minutes. Deglaze with ale and reduce to a quarter. Pour over reserved meat. Add remaining ingredients, except turnips and beets.
Cover with foil and seal tightly. Bake for about 3 hours. Add vegetables and cover again. Continue cooking for approximately 1 hour or until meat and vegetables are tender. Season to taste.

Christmas-Style Pork Osso Buco

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