Osso buco à la Provençale

1 beef osso buco (or 2 veal osso buco)

3 carrots

2 onions

1 can of tomatoes (800ml)

500ml beef stock

10 large pitted olives

3 fresno or jalapeno pepper

Bay leaves

Dried basilic

Flour

200g of fresh linguine (or 100g of dried linguine)

Preparation

Season and flour the osso buco

Peel and cut vegetable

Sear the osso buco on both sides, put aside

Sweat vegetables

Add can tomatoes and stock to the vegetables, bring to a boil

Add herbs to the protein

Combine both in braising pan, cover and cook in the oven at 300°F for 5 to 7 hours or until the meat pulls apart easily

Cook linguine

Pull the meat, pure the sauce & season

Sauteed the olives and the peppers

Combine the pasta and most of the sauce

Assemble & serve