Italian Style Pork Osso Buco With Gnocchi
Prep Time
Cooking Mode
4 slices of Quebec pork osso buco
60 mL (¼ cup) cup olive oil
250 mL (1 cup) cup vegetable broth
500 mL (2 cup) cup homemade tomato sauce
125 mL (½ cup) cup red wine
1 onion, chopped
3 garlic cloves, chopped
2 stalks of celery, finely diced
1 bay leaf
1 sprig rosemary, leaves removed
3 sprigs thyme, leaves removed
30 mL (2 tbsp) tbsp capers
15 mL (1 tbsp) tbsp cornstarch
500 g (1 lb) lb homemade or store-bought gnocchi
To taste grated Parmesan
To taste salt and pepper
4 slices of Quebec pork osso buco
60 mL (¼ cup) cup olive oil
250 mL (1 cup) cup vegetable broth
500 mL (2 cup) cup homemade tomato sauce
125 mL (½ cup) cup red wine
1 onion, chopped
3 garlic cloves, chopped
2 stalks of celery, finely diced
1 bay leaf
1 sprig rosemary, leaves removed
3 sprigs thyme, leaves removed
30 mL (2 tbsp) tbsp capers
15 mL (1 tbsp) tbsp cornstarch
500 g (1 lb) lb homemade or store-bought gnocchi
To taste grated Parmesan
To taste salt and pepper
Directions
1In a skillet over high heat, brown osso buco slices in olive oil, 2 minutes per side. Season with salt and pepper.
2Place osso buco slices in a slow cooker, add the broth, tomato sauce, red wine, onion, garlic, celery, bay leaf, rosemary, and thyme, and then cook on low for 5 to 6 hours. Check for doneness. Add the capers and adjust seasoning as needed.
3If sauce is hasn’t thickened enough, remove slices of meat from slow cooker and keep warm. Transfer sauce to a saucepan. In a bowl, dilute cornstarch in a little water and then stir into sauce; simmer for a few minutes to thicken.
4Meanwhile, cook gnocchi in a saucepan of boiling water. Drain.
5Divide gnocchi onto 4 dishes, cover with sauce, and top with a slice of osso buco.
6Sprinkle with Parmesan and serve.
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Personal Note
Personal Note