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Osso buco de porc à l’italienne et gnocchis

Italian-style pork osso buco and gnocchi

Main course | Easy | 4 hours 25 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a skillet over high heat, brown osso buco slices in olive oil, 2 minutes per side. Season with salt and pepper.
  2. Place 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.
  3. If 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.
  4. Meanwhile, cook gnocchi in a saucepan of boiling water. Drain.
  5. Divide gnocchi onto 4 dishes, cover with sauce, and top with a slice of osso buco.
  6. Sprinkle with Parmesan and serve.

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