Mushroom pork osso buco

Ingredients

• 8 slices Quebec pork hocks, 2.5-cm (1-in.) thick
• 1 tbsp. 15 mL butter
• 1 tbsp. 15 mL oil
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 6 cups 1.5 L assorted mushrooms (white, portobello, oyster, etc.)
• 1½ cups 375 mL red wine
• 2-3 cups 500-750 mL demi-glace (enough to cover)
• 3 tbsp. 45 mL tomato paste
• 2 bay leaves
• 1 tbsp. 15 mL fresh thyme or 1 tsp. (5 mL) dried thyme
• Salt and freshly ground pepper, to taste
• 1 tbsp. 15 mL sugar
• 2 tbsp. 30 mL freshly chopped flat-leaf parsley