• 1.8 oz. finely chopped onions
  • 1.8 oz. finely chopped carrots
  • 1.8 oz. finely chopped celery
  • 4 teaspoons minced garlic
  • 3 oz. olive oil
  • 1 cup white wine
  • 1 quart pork stock
  • 1 quart diced fresh tomatoes
  • 4 bay leaves
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh sage
  • 8.8 oz. canned cannelloni beans, drained and rinsed
  • salt and pepper to taste
  • Pork Osso Buco



Osso Buco

Meal Course:


Dish Type:



  1. Sauté onions, carrots, celery and garlic in olive oil. Stir in wine; simmer to reduce.
  2. Stir in pork stock, tomatoes, bay leaves, rosemary, thyme and sage; simmer until stock is reduced by half. Stir in cannelloni beans; simmer 15 minutes.
  3. To serve, ladle 6 ounces cannelloni beans onto center of plate. Stand heated Pork Osso Buco in center of the beans. Drizzle additional 2 ounces sauce over top. Garnish with rosemary and sage in the center of the bone.