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Sugar Shack Pork Osso Buco
Main dishes

Sugar Shack Pork Osso Buco

Sugar Shack Pork Osso Buco

In the sugar shack world, maple syrup is king, but pork comes in a close second! This meat is an undeniable staple of several traditional Quebec specialties, and it holds a place of honour on the typical sugar season menu. For this recipe, we suggest you happily blend the best of the Mediterranean boot and la belle province by swapping the classic ham for a sweet and salty osso buco. You’ll see that this tender, hearty, fragrant main dish is proof that Quebec and Italy really do go well together!

Preparation 40 min
Cooking time 3 hrs
Portions 4-6



  1. Preheat your oven to 325°F.
  2. In a small bowl, combine flour and spices to make a dredge.
  3. Season the pork pieces with salt and pepper to taste. Dredge in your seasoned flour and shake off any excess.
  4. Heat the olive oil in a large Dutch oven that can accommodate all the pieces of pork, over medium-high heat. Brown the pork pieces on both sides, until golden brown, about 2 minutes per side. Transfer the pork onto a plate and set aside.
  5. In the same Dutch oven, reduce the heat to medium and cook the celery, carrot, onion and garlic for 3-5 minutes.
  6. Add the white wine and cook to reduce, 2-3 minutes. Add the sauce, stock, maple syrup and bay leaves. Stir well.
  7. Add the pork to the sauce, nestling them gently without overlapping. Cover and cook in the oven 2 ½ - 3 hours, until fork tender.
  8. Once done, remove meat from the sauce. Strain the sauce in a fine mesh strainer, over a bowl.
  9. Transfer the meat to a serving platter and spoon the sauce over the osso buco. Enjoy!
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