Osso buco with olives
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Osso buco with olives
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 15 ml olive oil
  • 1,2 kg pork shanks cut in 6-8 slices
  • To taste, salt and pepper
  • 1 onion(s) , chopped
  • 1 carrot(s) , diced
  • 2 stalk(s) celery , diced
  • 2 clove(s) garlic , chopped
  • 250 ml white wine
  • 796 ml crushed tomatoes
  • 125 ml green olives sliced
  • 15 ml honey
  • 1 sprig(s) of thyme
  • 15 ml olive oil
  • 1,2 kg pork shanks cut in 6-8 slices
  • To taste, salt and pepper
  • 1 onion(s) , chopped
  • 1 carrot(s) , diced
  • 2 stalk(s) celery , diced
  • 2 clove(s) garlic , chopped
  • 250 ml white wine
  • 796 ml crushed tomatoes
  • 125 ml green olives sliced
  • 15 ml honey
  • 1 sprig(s) of thyme
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat the oven to 160°C (325°F).
  2. Heat oil in a large ovenproof skillet over high heat.
  3. Brown meat on each side. Season with salt and pepper. Remove from skillet and set aside.
  4. In the same skillet, sauté the onion, carrot, celery, and garlic for 5 minutes over medium heat. Deglaze with white wine. Add the reserved meat and remaining ingredients. Season with salt and pepper.
  5. Bring to a boil, cover, and bake in the oven for 2 hours or until meat is tender and pulls away easily from the bone.
  6. Serve with linguini.