Osso Buco with Bacon, Dates & Pearl Onions

Ingredients

• 8 slices Quebec pork hock, 5-cm (2-in.) thick without rind
• 4 slices Quebec bacon, sliced
• 4-6 parsnips, peeled and cut into rounds 1-cm (½-in.) thick
• 1/2 cup 125 ml flour
• 2 cups 500 ml pearl onions, peeled
• 2 french shallots, sliced
• 8 Medjool dattes, sliced
• 2 cloves garlic, minced
• 1 tbsp. 15 ml tomato paste
• 1/3 cup 80 ml balsamic vinegar
• 2 cups 500 ml beef broth
• 3 sprigs thyme
• 1 bay leaf
• Salt and pepper, to taste