Sear The Meat:

• Pre heat oven to 190˚C (375˚F).
• Place a heavy bottom pan (cast iron pans work best) over high heat and allow pan to get very hot.
• Generously season the cut sides of the meat with salt and pepper. If the Ossobuco is purchased frozen, do not allow it to thaw, we will cook it from frozen.
• Add the vegetable oil and half of the olive oil to the pan and immediately add the Ossobuco. Do this in batches if they won’t all fit in the pan.
• Reduce the heat to medium high and sear the meat until dark brown and crispy.
• Flip the meat over and sear the other side.
• Once the meat is seared and crispy on both sides, remove from the pan and turn off heat under the pan. Let the pan cool completely before removing it from the stove.

Make The Braising Liquid:

• In a large pot (at least 3 litres) add the remaining olive oil and turn the heat to low.
• Add the diced vegetables and garlic along with some salt and pepper and cook over low heat until the carrots are soft.
• Increase the heat to medium and add the herbs and porcini mushrooms, continue to cook stirring constantly for 1 minute.
• Add the tomato paste to the pot and cook for 2 minutes stirring constantly.
• Add the wine to the pot and simmer until the wine is reduced by half, scraping the bottom of the pot with a wooden spoon to release any stuck on bits of tomato paste.
• Add the stock and tomatoes to the pot along with some salt and pepper and bring to a boil.
• Simmer for 5 minutes to allow the flavours to come together.

Assemble The Stew:

• Carefully ladle out ¼ of the braising liquid into an oven proof roasting pan large enough to fit the seared meat in a single layer.
• Place the seared meat on top of the braising liquid, then pour in the remaining liquid.
• The Ossobuco should be covered with the braising liquid, if not add more stock to the roasting pan.
• Cover with a sheet of parchment paper then wrap tightly with aluminum foil.

Cooking:

• Roast in the oven on the middle rack until the meat is soft and tender but not falling completely off the bone, about 1 ½ to 2 hours.
• Remove from the oven and allow to sit in the braising liquid for at least ½ hour.
• Gently and carefully remove the meat from the pan and serve.