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Preparation time
15 minutes
Total time:
4 hours 25 minutes
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Ingredients
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4 slices of Quebec pork osso buco
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60 mL (¼ cup) olive oil
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250 mL (1 cup) vegetable broth
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500 mL (2 cups) homemade tomato sauce
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125 mL (½ cup) red wine
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1 onion, chopped
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3 garlic cloves, chopped (or use less, to taste)
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2 stalks of celery, finely diced
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1 bay leaf
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1 sprig rosemary, leaves removed
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3 sprigs thyme, leaves removed
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30 mL (2 tbsp.) capers
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15 mL (1 tbsp.) cornstarch
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500 g (1 lb.) homemade or store-bought gnocchi
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To taste, grated Parmesan
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To taste, salt and pepper
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Directions
- In a skillet over high heat, brown osso buco slices in olive oil, 2 minutes per side. Season with salt and pepper.
- 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.
- 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.
- Meanwhile, cook gnocchi in a saucepan of boiling water. Drain.
- Divide gnocchi onto 4 dishes, cover with sauce, and top with a slice of osso buco.
- Sprinkle with Parmesan and serve.
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