Pork Osso Buco with Gremolata

Name: Pork Osso Buco with Gremolata
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pork osso buco; Rao's Marinara Sauce; Ingredients for gremolata (typically parsley, lemon zest, and garlic); Other ingredients as per the recipe

Recipe by Chef Simon Pierre Huneault

Servings: 4
Preparation time: 25 minutes
Cooking time: 2 hours 15 minutes
Storage: Up to 5 days
Freezing: Up to 3 months

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Ingredients
375 ml (1 1/2 cups) Rao’s roasted garlic tomato sauce
1.25 kg pork osso buco
45 ml (3 tbsp) olive oil
1/2 yellow onion, chopped
125 ml (1/2 cup) dry red wine
1 packet (28 g) demi-glace powder
3 sprigs fresh rosemary
45 ml (3 tbsp) fresh parsley, chopped
Zest of 1/2 lemon, chopped
Zest of 1/2 orange, chopped
1 garlic clove, minced
Salt
Freshly ground black pepper
Directions
Prepare 1 cup of demi-glace sauce from the packet and set aside.
On a large plate, pat the osso buco dry and season with salt and pepper.
In a large, heavy-bottomed cooking dish, heat 2 tablespoons of olive oil and sear the meat on both sides until browned.
Remove the meat, add the onion and sauté briefly. Deglaze with the red wine. Add the Rao’s tomato sauce, demi-glace sauce, and two sprigs of fresh rosemary. Bring to a simmer.
Return the meat to the dish, cover, and cook at 300°F for about 2 hours, until the meat is tender.
In a small bowl, combine the chopped parsley, lemon zest, orange zest, one chopped sprig of rosemary, minced garlic, 1 tablespoon of olive oil, and pepper. Set aside.
Place the meat and sauce on a serving plate and garnish with the gremolata mixture.

Tips and tricks

You can replace the demi-glace with veal or chicken stock, or use concentrated broth instead.
It’s important to let the meat rest in the sauce for 15 minutes after cooking before serving! This will make the meat more tender and flavorful.

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