Osso Buco alla Milanese
by Charlie McCarthy, Sr.
Cookware
- large heavy-bottomed pan
- slow cooker
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
- rosemary
- crusty bread
Instructions
Step 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, 8-10 minutes.
Step 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.