Name: Pork au vin
Prep time: 20 minutes
Cook time: 2 hours 45 minutes
Total time: 20 minutes + 2 hours 45 minutes
Yield: 6 to8
Cuisine: Comfort food
Ingredients: 6-8 Quebec pork hocks, 5-cm (2-in.) thick, rind removed; ¼ cup 60 ml all purpose flour; 3 tbsp. 45 ml butter; 5 oz. 150 g lardons; 1 cup 250 ml diced carrots; 1 cup 250 ml diced celery; 2 cloves garlic, minced; 2 cups 500 ml red wine; 1 ½ cups 375 ml veal stock or demi-glace; 2 sprigs fresh thyme; 1 bay leaf; 8 oz. 227 g white button mushrooms (optional); Salt and freshly ground pepper, to taste

Pork au vin

2 hours 45 minutes Cook time 20 minutes Prep time 6 to8 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 325°F (170°C).
In a large dish, coat osso buco with flour and shake to remove excess.
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.
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.
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.
Serve osso buco with mashed potatoes or large egg noodles.

Slow cooker

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

Pork au vin

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