Osso buco with mixed mushrooms
4
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Osso buco is a cross cut of veal shanks so when slow cooked the meat becomes so tender and easily falls off the bone. Perfect for a lazy Sunday evening!
Ingredients
Beef, osso buco, raw
800 g
Plain flour
2 tbs
Olive oil
1 tbs
Eschalot(s)
4 whole, quartered
Garlic
2 clove(s), crushed
Carrot(s)
2 small, cut into 3cm pieces
Fennel
1 small, thinly sliced
Mushrooms
300 g, (mixed) , coarsely chopped
Red wine
125 ml
Beef stock
1 cup(s)
Canned diced tomatoes
400 g
Tomato paste
1 tbs
Fresh thyme
1 tsp
Instructions
1
Toss veal in flour to coat. Heat half the oil in a medium flameproof casserole dish over medium-high heat. Cook veal, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over medium heat. Add eschalots, garlic, carrot and fennel and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2–3 minutes or until tender.
3
Add wine and bring to the boil. Add stock, tomatoes, tomato paste and thyme and bring to the boil. Return veal to pan, standing pieces upright and fitting tightly together in a single layer. Bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Uncover and simmer for 30 minutes or until veal is tender. Serve.
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