4 pieces osso buco, each at least 1 inch (2.5 cm) thick
½ tsp (2 mL) each salt and pepper, plus more to taste
⅓ cup (80 mL) extra-virgin olive oil, divided
¼ cup (60 mL) each coarsely chopped celery, carrots and onion
2 tbsp (30 mL) finely chopped rosemary, plus more for garnish
2 tbsp (30 mL) chopped thyme leaves
1 cup (250 mL) canned San Marzano tomatoes with juices, preferably DOP, crushed
1 cup (250 mL) red wine
- Season meat with salt and pepper. Heat 1 tbsp (15 mL) of oil in a large heavy-bottomed pan over medium-high heat. Sear meat on all sides until browned, 8 to 10 minutes.
- Place meat in a slow cooker. Add celery, carrots, onion, rosemary and thyme. Pour in remaining oil, tomatoes and wine. Cover and cook until very tender, about 4 hours on high or about 8 hours on low. Garnish with rosemary. Excellent served with crusty bread on the side.