In a large ovenproof pan, melt 1 tbsp of ghee on medium high heat.
Season the osso bucco generously with salt and pepper on both sides.
Once the ghee has melted and the pan has heated, add the osso bucco. Cook for 3-4 minutes on each side, or until the meat has browned on both sides. Remove from the pan and set aside. You may need to do this in 2 batches depending on the size of your meat and the size of your pan.
Reduce the heat to medium, Add 1 tbsp of ghee to the pan, once melted add onions to the pan and cook for 2-3 minutes. Add mushrooms to the pan and cook for a further 5-6 minutes. Once this mixture is cooking, use a wooden spoon to scrape any bits off the bottom of the pan.
Reduce the heat to low, add in the bone broth and pasta sauce and stir to combine all of the mixture together.
Place the osso bucco back into the pan, add any juices from the meat into the pan. Spoon the liquid mixture over the osso bucco, cover with a lid and place in the oven. Cook for 2 hours. Remove from oven, stir and place back in oven without the lid for a further 15-20 minutes. This will reduce the liquid and create a rich thick sauce.
Once cooked, meat should fall off the bone. Remove bones, break up meat with tongs or 2 forks. Stir to combine and serve.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.