Osso bucco with Quebec pork and soda

OSSO BUCCO WITH QUEBEC PORK AND SODA

Portions : 4 - Preparation time : 15 minutes - Cooking time : 5 hours 30 minutes

Ingredients

• 1 kg (2 lb) Québec pork osso bucco.
• 60 ml (4 tbsp.) fat of your choice (canola oil butter or Mycryo cocoa butter)
• 1 onion, coarsely diced
• 4 garlic cloves, chopped
• 2 cups veal stock
• 4 cups Ginger Ale 1642
• 2 sprigs thyme, leaves removed
• 15 ml (1 tbsp.) pink peppercorns, cracked
• 750 ml (3 cups) mushrooms
• ½ cup cream 35
• 1 lemon juice
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 150°C (325° F).
2. Sprinkle meat with salt, pepper and Mycryo cocoa butter.
3. In a hot, fat-free frying pan, brown the meat, then set aside in an ovenproof dish.
4. In the same pan, sweat the onion and garlic for 2 minutes, then add them to the meat.
5. Add the veal stock, ginger ale, thyme, pink pepper and mushrooms.
6. Cover with aluminum foil, seal tightly and cook for around 5 hours, until the meat is very tender.
7. Add the cream, lemon juice and check the sauce's seasoning.