2-pork Osso Buco (ask your butcher)
Kitchen string
3 Tbsp. Canola oil
Salt and pepper
1 c. Burgundy Red Wine
2 c. Mirepoix
1 head of garlic cut in half
1 Tbsp. of tomato paste
4 c. water
2 Tbsp. of dried herbs: rosemary, thyme, oregano, sage
1 Bay leaf
½ c. Marsala wine
4 strips of Prosciutto
4 slices of Mozzarella cheese
2 sprigs of Sage

Tie the Osso Buco’s up with kitchen string. Season with salt and pepper. Heat a large Rondo pan, adding 3 tablespoons of Canola oil. Sear the Osso Buco on both sides until golden brown. Add your Mirepoix (roughly cut vegetables: two parts onions, one part carrots, one part celery) and sweat the vegetables. Deglaze with red wine, add tomato paste and cover with water. Add your dried herbs, cover and let cook slowly for approximately 2 hours. You will know it is done when a paring knife inserts easily.

Set oven to 350 degrees. Transfer meat from vegetable mixture into an oven safe pan. Remove string and top with Mozzarella. When cheese is melted, remove from oven wrapping with Prosciutto around the sides.
To make the sauce: Pass the cooking broth through a Chinois or cheesecloth. Return to the stove. Add the Marsala wine and the fresh sage, reduce by half.
Season to taste with salt and pepper.
Serve with your choice of mashed potatoes or creamy polenta and your vegetable of choice. Bon Appetite!

Number of Servings: 2
Prep and Cooking Time: 2 hours

Recipe by: Fatmir Paplekaj
Restaurant Name: Le Fou Frog