Description
A hearty and comforting braised osso buco with earthy mushrooms, slow-cooked to perfection.
Ingredients
Scale
- 4 osso buco (veal shanks), about 2 inches thick
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Pat the osso buco dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess.
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the osso buco on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 5 more minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
- Add beef broth, diced tomatoes, tomato paste, rosemary, thyme, and bay leaves. Stir to combine. Return the osso buco to the pot, nestling them into the liquid.
- Bring to a gentle simmer. Cover and cook over low heat for 1.5 to 2 hours, or until the meat is very tender and falling off the bone.
- Taste and adjust seasoning with salt and pepper. Remove rosemary sprigs, thyme sprigs, and bay leaves. Garnish with fresh parsley before serving.
Notes
For a richer flavor, you can substitute veal shanks with beef shanks. Serve over creamy polenta, risotto, or mashed potatoes to soak up the delicious sauce.
Nutrition
- Calories: 520
- Sugar: 7 g
- Fat: 24 g
- Carbohydrates: 18 g
- Protein: 48 g