Osso Bucco with Wild Mushrooms
Print Category Hocks and Cheeks Thematic No thematic Source Chef José Trottier Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 2 ¾ lb. (1.2 kg) veal shanks, sliced 1 in. (2.5 cm) thick
- 1 2/3 cup (330 mL) whole wheat flour
- 3 Tbsp. (45 mL) butter*
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- ½ cup (125 mL) white wine
- 3 cups (750 mL) reconstituted beef broth*
- 2 Tbsp. (30 mL) tomato paste*
- 2 Tbsp. (30 mL) crushed tomatoes*
- 2 garlic cloves, chopped
- 1 Tbsp. (15 mL) dried mushrooms (any kind)
- 2 Tbsp. (30 mL) chopped fresh basil
- Irresistibles sea salt* to taste
- freshly ground black pepper
Preparation
- Preheat the oven to 325°F (160°C). Dredge the shanks in flour.
- In a large ovenproof dish, melt the butter in the oil.
- Brown the shanks 1 minute per side. Deglaze the pan with the white wine and moisten with 2½ cups (625 mL) of beef broth. Set aside the remaining ½ cup (125mL) of broth.
- Dilute the tomato paste with a little hot broth and pour over the shanks. Add in the crushed tomatoes and chopped garlic. Bring to a boil, cover and bake in the oven for 1 hour 15 minutes.
- Meanwhile, rehydrate the dried mushrooms with the remaining broth for 20 minutes. Add the mushrooms and basil to the osso bucco. Season and cook for another 15 to 30 minutes.
Cook commentary
Servings: 6
Suggestion: When cooking shanks in broth, the bone marrow might slip out and melt.
To prevent this, place a carrot round at each end of the bone, then tie both ends with kitchen twine, just like a package.
Accompaniments: fettuccine with lemon-butter sauce and steamed broccoli. Medium or full-bodied red wine.
No comment