Mushroom Osso Buco

Name: Mushroom Osso Buco
Total time: 2 h 50 min
Yield: 6 serving
Ingredients: 6-8 pieces veal osso buco; 1 tablespoon olive oil; 11/2 cups dry red wine; 1 leek; 2 carrots; 2 large garlic cloves; 500 g / 1.1 pounds button mushrooms; 2 cups beef stock; ¼ cup plain / all purpose flour; 2 teaspoon fresh thyme; 2 tbsp. tomato paste; salt and pepper to taste

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Total Time
2 hrs 50 mins
Servings
6
Calories
533 kcal
Course
Main Course
Cuisine
Australian

Mushroom Osso Buco

Zara Shaw

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Slow cooked tender veal with a super delicious mushroom and thyme sauce/gravy.

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Ingredients

Servings

6-8 pieces veal osso buco (about 1.5kg or 3.3pounds)
1 tablespoon olive oil
11/2 cups dry red wine
1 leek trimmed, washed and thinly sliced
2 carrots roughly chopped
2 large garlic cloves crushed/minced
500 g / 1.1 pounds button mushrooms quartered
2 cups beef stock
¼ cup plain / all purpose flour
2 teaspoon fresh thyme ½ teaspoon dried
2 tbsp. tomato paste
salt and pepper to taste

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Instructions

Pre heat oven to 150C.
Remove as much fat as possible from the veal.
Dust veal in flour, and reserve left over flour.
Heat oil in a large flameproof casserole dish, and fry veal in batches until brown and remove to a plate.
Add leek and carrots to dish and fry over medium heat for 1-2 mins. Add reserved flour and fry for 1 min.
Add mushrooms and fry for 2-3 mins.
Add tomato paste, garlic and thyme and fry for a further 1-2 mins.
Add wine and simmer for 3-4 mins or until reduced slightly - making sure to scrape any brownings from the base of the dish as you go.
Add stock and bring to boil. Add back the veal and any juices.
Make a cartouche (a fancy name for a circle of baking paper! - see my notes) from baking/grease proof paper to sit on top of veal - this keeps all of the meat just submerged and moist for the whole cooking time.
Bake with lid on for 2 hours.
Remove veal from sauce and remove any fat and bones. Roughly shred/chop meat.
Meanwhile simmer sauce on stove top for 5 mins to thicken.
Add back meat and serve with mashed potato or pasta.

Notes

The actual amount of meat in the pieces of osso buco will vary greatly - depending on the amount of bone. I try to buy pieces with only small centre bones. Here in Australia it is also a relatively cheap cut of meat, but cooked long and slow you can't beat it for flavour and tenderness.
This is also great just stirred through pasta - makes a great easy second meal for the freezer or lunch the next day.
TO MAKE A CARTOUCHE - just fold a large square of baking paper (at least as large as your lid) and fold into quarters. Then take the lid of your pot and turn it upside down. Place your folded square of baking paper on the underside of your lid (the top - at the moment) with the folded point roughly in the centre, then trim your folded square to match the edge of your lid. Unfold, and you're done!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 533kcal (27%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 533 kcal

% Daily Value*

Serving	0g
Calories	533kcal	27%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%