Pork osso bucco with pink sauce

Servings: 4

Preparation: 5 minutes

Cooking: a little over 8 hours

Ingredients

• 1 kg (2 lb) pieces of Quebec pork osso bucco
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 carrots, diced
• 1 onion, diced
• 4 cloves of garlic, chopped
• 30 ml (2 tbsp) tomato paste
• 250 ml (1 cup) red wine
• 1L (4 cups) orange juice
• 2 sprigs of thyme
• 1 bay leaf
• 500 ml (2 cups) tomatoes, diced
• 125 ml (1/2 cup) 35% cream
• 95 ml (3/8 cup) brown stock or broth
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center, to 150 °C (325 °F).
2. Sprinkle the meat with salt and pepper.
3. In a hot pan, brown the pork coated in Mycryo butter or in the fat of your choice. Set aside in a dish.
4. In the slow cooker, place the meat, carrots, onion, garlic, tomato paste, wine, orange juice, thyme, bay leaf, tomatoes, cream, brown stock and cook, covered, for 8 hours at medium temperature. Check the seasoning.
5. Serve with fresh pasta.