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Did you know that Quebec pork is 30% leaner than it was 25 years ago? In fact, pork meat is also rich in proteins and vitamins and it goes well with almost anything. Be sure to put pork on your fork! 

 

Pork Osso Buco

Ingredients

2 (1 1/4 lb. each) Québec Pork hocks (cut into 3 or 4 pieces by your butcher) 2 (625 g each)
3 tbsp. Olive oil 45 ml
2 Onions, chopped
1 Carrot, diced
3 Plum tomatoes, diced
1 tbsp. Dried basil 15 ml
4 Cloves of garlic, finely chopped
3 tbsp. Tomato paste 45 ml
2 cups Chicken broth 500 ml
To taste Salt and freshly ground black pepper
Gremolata garnish
1 Lemon, zest only
1 Orange, zest only
3 tbsp. Fresh parsley, finely chopped 45 ml
2 Cloves of garlic, minced

Cooking Instructions

Cook pre-cut pork hocks in a large pot filled with salted boiling water for 20 minutes.

Preheat oven to 160°C (325°F). Heat olive oil in a pan and brown onions, carrot and tomatoes for 2 to 3 minutes. Add dried basil, garlic and tomato paste, then transfer to an ovenproof dish with a lid.

Lay well-drained hocks over top, add chicken broth, season and cover. Cook for 1 hr 25 min to 1 hr 30 min, or until the meat becomes very tender.

While hocks are cooking, prepare gremolata. Combine zests, parsley and garlic. Set aside.

Serve hocks with a bit of sauce and top with a spoonful of gremolata.

Substitution

This recipe also works well with pork cubes. Use 750 g to 1 kg (1 1/2 - 2 lb.) of stewing cubes. Omit the pre-cooking in boiling water step.

Serving Suggestion

Serve with roasted potatoes and steamed green beans.

  
4 to 6 Servings
Preparation20 min
Cooking105 min
Rate0 ml (0 cups)

Nutritional Information
per serving

Instructions & Tips