Osso buco with mixed mushrooms
Italian Restaurant Osso Bucco
640 g, fat trimmed, (buy 800g)
4 whole, quartered
2 clove(s), crushed
2 small, cut into 3cm pieces
1 small, thinly sliced
300 g, (mixed) , coarsely chopped
Canned diced tomatoes
- 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.
- 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.
- 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.