Photo of Osso buco with mixed mushrooms by WW

Osso buco with mixed mushrooms

11
11
11
SmartPoints® value per serving
Total Time
2 hr 40 min
Prep
20 min
Cook
2 hr 20 min
Serves
4
Difficulty
Moderate
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

Italian Restaurant Osso Bucco

640 g, fat trimmed, (buy 800g)

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 bulb(s)

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.

Notes

SERVING SUGGESTION: Steamed green beans, plus mashed potato. Boil, steam or microwave 600g potatoes (chopped) until tender. Drain and mash with ⅓ cup (80ml) skim milk until smooth. TIP: Suitable to freeze for up to 3 months.

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