We will first start by preparing our sauce for the recipe. In a large pot, add about an ounce or two of olive oil, and put the heat on medium-high. Once the oil is warm, add in the chopped onions and garlic, and stir around with a wooden spoon. After about 2 minutes, you will add in the chopped plum tomatoes, give it a quick stir, then add in the jar of tomato sauce. At this point, you can lower the heat so that it has a slow boil. Now let’s move onto the Osso Buco.
Preheat oven to 400°F.
Coat each side of the Osso Buco in the seasoned flour. I like to put the flour in a big dish, then pat each side of the Osso Buco onto the flour. Next, in a big frying pan, add 2 ounces of olive oil and the 2 whole cloves of garlic on medium-high heat. Let the garlic fry for about 30 seconds. Then place the Osso Buco in the pan. You will cook each side of the meat for about 4 minutes. After you cook the second side, you can pour in the white wine. Cook in the wine for about a minute, then flip the Osso Buco to the other side, and cook for another minute. The alcohol in the wine will evaporate, meanwhile enhancing the flavor of the meat. Turn off the heat and set the meat aside.
Now in a big baking pan, coat the bottom with a few ladles of sauce. Next, place the Osso Buco over the sauce, and also add in the leftover olive oil and meat juices from the pan over the meat; you can remove the garlic if you’d like. I like to also cover the meat with a few more ladles of sauce before going into the oven. Place into the oven, and cook for an hour.