Pork au vin

In The Oven

1. Place oven rack in middle position and preheat oven to 170 °C (325 °F).
2. In a large dish, coat osso buco with flour and shake to remove excess.
3. In a large oven-safe pot set over medium-high heat, heat oil and 15 mL (1 tbsp.) of butter and brown hocks on all sides. Season with salt and pepper. Set aside on a plate.
4. In the same pot, brown lardons. Add carrots, celery, garlic and soften for 2 to 3 minutes. Deglaze with wine and reduce by half. Return meat to pot. Add veal stock, thyme and bay leaf. Stir to combine. Cover and bake for 1 hour 30 minutes, or until meat is very tender. Remove hocks from pot and set aside on a plate. Reduce cooking juice until slightly syrupy. Return hocks to pot.
5. In a skillet set over medium-high heat, melt butter and sauté mushrooms. Season with salt and pepper. Add to pot. Sprinkle with fresh thyme if desired.
6. Serve osso buco with mashed potatoes or large egg noodles.

Slow cooker

1. Combine all ingredients in the slow cooker. Cover and cook on low for 8 hours.