This recipe is very easy
Italian-Style Pork Osso Buco with Gnocchi
- In a large skillet over medium-high heat, heat olive oil. Brown pork hocks about 2 minutes on each side. Season with salt and pepper. Place in a slow cooker and add tomato sauce, broth, red wine, onion, celery, garlic, thyme, rosemary and bay leaf. Season with salt and pepper.
- Cover and cook on low for 6 hours. Add capers and adjust seasoning. If the sauce is too liquidy, stir in dissolved cornstarch and cook on high for a few minutes or until sauce thickens.
- Meanwhile, cook gnocchi in a pot of salted boiling water until they rise to the surface. Drain.
- Arrange gnocchi on each plate. Add hocks and sauce, and top with Parmesan.
Nutritional value (per serving)
- 656 calories
- 38 g proteins
- 28 g fat
- 57 g carbohydrates
- 9 g fibre
- 10 g sugar
- 1374 mg sodium