
Osso Buco
Servings 4 people
Ingredients
- 4 Pork or Veal Shanks cut 3-inches thick
- Salt
- Pepper
- 6 tbsp Di Gregorio Extra Virgin Olive Oil
- 1 Carrot sliced
- 1 Onion diced
- 1 Celery Stalk sliced
- 2 cups Di Gregorio Marinara Sauce
- 1 can` Chopped Tomatoes
- 2 cups Chicken Broth
- 2 cups Dry White Wine
Instructions
-
Preheat the oven to 375°F. Season the shanks with salt and pepper. In a large oven safe pan over medium-high heat, heat the olive oil. Place the shanks in the pan and brown evenly for 12-15 minutes. Remove the shanks and set aside.
-
Reduce the heat to medium and add the carrots, and celery. Cook until golden brown, stirring often. Add the marinara, chicken stock, chopped tomatoes, and wine. Bring to a boil. Return the shanks to the pan. Cover pan with foil and cook for 2 hours. Meat should be fork tender. Remove from oven, allow meat to stand for a few minutes, and transfer to a serving platter.