Osso Buco alla Milanese

by Charlie McCarthy, Sr.

Ingredients

• 4 pieces osso buco
• salt
• pepper
• 1/3 cups olive oil
• 1/4 cups celery
• 1/4 cups carrots
• 1/4 cups onion
• 2 tbsp rosemary
• 2 tbsp thyme
• 1 cups canned san marzano tomatoes
• 1 cups red wine
• crusty bread

Recipe

1. Season osso buco with salt and pepper. Heat 1 tbsp (15 mL) of olive oil in a large heavy-bottomed pan over medium-high heat. Sear meat on all sides until browned, 8 to 10 minutes.
2. Place meat in a slow cooker. Add chopped celery, carrots, onion, rosemary and thyme. Pour in remaining oil, canned san marzano tomatoes and red wine. Cover and cook until very tender, about 4 hours on high or about 8 hours on low. Garnish with extra rosemary. Excellent served with crusty bread on the side.

Enjoy!