Quebec pork osso bucco with a Christmas flavour

Serves : 6

Preparation time: 5 minutes

Cooking time: 5 hours 30 minutes

Ingredients

• 1 kg (2 lb) Quebec pork osso bucco.
• 60 ml (4 tablespoons) canola oil
• 1 onion, coarsely diced
• 4 garlic cloves, chopped
• 30 ml (2 tbsp.) tomato paste
• 250 ml (1 cup) Leffe dark beer
• 8 ml (½ tbsp.) cinnamon, ground
• 8 ml (½ tbsp.) ginger, ground
• 8 ml (½ tbsp.) nutmeg, ground
• 3 ml (1/2 tsp.) cloves, ground
• 90 ml (6 tbsp.) maple syrup
• 2 sprigs thyme
• 1 bay leaf
• 500 ml (2 cups) tomatoes, diced
• 1l (4 cups) brown stock
• 4 baby turnips, cut into 4
• 4 baby beets, cut into 4
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 150°C (325° F).
2. Season meat with salt and pepper.
3. In a hot frying pan, brown the meat in a little oil, then set aside in an ovenproof dish.
4. In the same pan, sweat the onion and garlic for 2 minutes, then add the tomato paste and brown for 2 minutes over medium heat.
5. Deglaze with the beer and reduce by ¾.
6. Pour over the meat and add the spices, maple syrup, thyme, bay leaf, tomatoes and brown stock.
7. Cover with aluminum foil, seal tightly. Cook for 4 hours.
8. Add the vegetables, cover again with aluminum foil and cook for another hour or so, until the meat is very tender. Check seasoning.