Italian-Style Pork Osso Buco with Gnocchi

Ingredients

• 4 Quebec pork hocks, 5-cm (2-in.) thick, rind removed
• 4 tbsp. 60 ml olive oil
• 2 cups 500 ml tomato sauce
• 1 cup 250 ml vegetable broth
• 1/2 cup 125 ml red wine
• 1 onion, chopped
• 2 stalks celery, brunoise cut
• 3 cloves garlic, minced
• 3 sprigs fresh thyme, leaves only
• 1 sprig fresh rosemary, leaves only
• 1 bay leaf
• 2 tbsp. 30 ml capers
• 1 tbsp. 15 ml cornstarch, dissolved in a bit of water (as needed)
• 4 servings homemade or store-bought gnocchi
• Grated Parmesan, to taste
• Salt and freshly ground pepper, to taste