Osso Bucco with Sage Butter Gnocchi and Brussel Sprouts

About Osso Bucco with Sage Butter Gnocchi and Brussel Sprouts


This rustic Italian dish is not only my husband’s favorite dish, but the first meal I cooked for him as newly weds. The slow braised pork with the rich gnocchi and crispy brussel sprouts taste like they were prepared in a five star restaurant. And don’t let the long cook time on this dish scare you away. It has become my favorite dish when entertaining because of the long cook time. I get it in the oven, get everything cleaned up, go get ready, pick up the house, whatever needs to be done, then come back to this fabulous meal ready to go!

Sarah created her That Girl Down in Texas Cooking Club to provide weekly meal plans, pre-made grocery lists and automated grocery orders for club members at an affordable price. Focusing on nutritious choices and efficient cooking methods, Sarah designs her cooking strategy to have a healthy dinner on the table in approximately 30 minutes.

SERVING TIME

2 hours & 45 Minutes

NUTRITION PER SERVING

Calories: 850
Fat: 62 g
Carbs: 45 g
Protein: 48 g

ALLERGENS

Please check all ingredients for your particular allergy.

WHAT YOU WILL NEED FROM YOUR KITCHEN

• 1/2 tsp + 1 tsp + 1 tbsp Salt
• 1/2 tsp + 1 tsp Ground black pepper
• 4 qt water
• 4 tbsp olive oil, divided

WHAT YOU WILL USE

• Chef’s Knife
• Cutting Board
• Skillet (with lid or tinfoil to cover)
• Baking sheet
• Large sauce pan

What We Put in the Kit

*Ingredients are based on subscription portions

For Osso Bucco: Pork chops, thick-cut, bone-in, Pancetta, cubed, Large carrots, Celery sticks, Yellow onion, Beef broth, Large tomatoes, Lemon peels, Orange peels, Bay Leaf

For Sage Butter Gnocchi: Gnocchi, Butter, Sage

For Brussel Sprouts: Brussel sprouts

Cook this recipe in these simple steps

Step 1
Preheat the oven to 275 degrees.

Chop celery, onions, carrots, and tomatoes. Peel lemon and orange.
Step 2
Preheat an oven safe skillet on high heat.

Season pork chops with 1⁄2 tsp salt and 1⁄2 tsp pepper.

Add 2 tbsp olive oil to hot skillet. Add pork chops and sear on each side until golden brown (about 2 minutes).

Transfer seared pork chops to a plate and set aside.
Step 3
Add pancetta to the same hot skillet and saute for 1 minute.

Add celery, onions and carrots. Saute for 3 minutes, stirring frequently.

Add the beef broth, tomatoes, lemon peel, orange peel and bay leaf. Bring to a simmer, place pork chops back into the sauce, then cover the pan with a lid or tinfoil and braise approximately 2 1/2 hours or until internal temperature of the pork reaches 155 degrees.
Step 4
With 25 minutes remaining in the osso bucco’s cook time, trim ends off brussel sprouts and slice in half, spread in a single layer on a baking sheet, drizzle with olive oil, and sprinkle with 1 tsp salt and 1 tsp pepper. Bake on the top rack of the oven for 20 minutes with osso bucco below.
Step 5
Bring 4 quarts of water to a boil with 1 tbsp salt.

Roughly chop sage.

Remove pork from sauce to a serving dish and cover to keep warm. Remove Bay leaf, lemon peels and orange peels from the sauce. Return the pan to the stove over medium heat and reduce to desired thickness.
Step 6
Transfer brussel sprouts to serving dish.

Add gnocchi to boiling water. Strain when gnocchi floats to the top (about 2 minutes).
Step 7
Immediately add butter and sage to the hot gnocchi and allow to melt, creating a sauce.

When sauce reaches desired thickness serve over pork chops.

Dinner is served!

Sarah Stevens Recipes at MadApron

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