Maple-Rosemary-Flavoured Pork Osso Buco

  • 4 pieces of pork osso buco (approximately 200 g each)
  • 60 ml (1/4 cup) all purpose flour
  • 1 cup of each, carrots, onion and celery, roughly chopped
  • 2 cloves of garlic, whole and peeled
  • 1 cup dry white wine
  • 6 Italian tomatoes from the can + 1/2 cup tomato juice from the can
  • 2 cups veal or poultry stock
  • 1 sprig fresh rosemary
  • 1/2 cup Beaurivage dark maple syrup
  • Salt and pepper, to taste
  1. Rub the pork shanks with salt and pepper,
    and dredge flour over.
  2. Brown the meat for two minutes in butter on each side or until it is golden-coloured.
  3. Stir in the carrots, celery, onion and garlic.
  4. Cook for about two minutes.
  5. Deglaze with the wine and reduce by half.
  6. Add the tomatoes, tomato juice, maple syrup, stock and rosemary.
  7. Season with salt and pepper to taste.
  8. Bring to a boil, put in the oven, and cook covered for two hours.
  9. Remove from oven, make sure the meat is cooked; tender, but still holding to the bone. It should then be handled with care.
  10. Remove the meat and set aside.
  11. Purée the cooking jus and vegetables until a uniform texture is obtained. Adjust the seasoning of the sauce.

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