Osso buco with mixed mushrooms
Uncooked lean veal shank
1¾ pound(s), (4 shanks), trimmed
Extra virgin olive oil
2 small, cut into 1-inch pieces
Uncooked fennel bulb(s)
1 item(s), small, thinly sliced
4 item(s), quartered
2 clove(s), crushed
10 oz, (mixed), coarsely chopped
Canned diced tomatoes
Canned beef broth
Canned unsalted tomato paste
1 tsp, chopped
- Toss veal in flour to coat. In Dutch oven or braiser, heat 1⁄2 tbsp oil over medium-high. Working in batches, add veal and cook, turning once, until browned, about 5 minutes. Transfer to plate.
- Add remaining 1⁄2 tbsp oil to pot and heat over medium. Add carrots, fennel, shallots, and garlic and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened, 2 to 3 minutes.
- Add wine to pot and bring to boil, scraping up browned bits on bottom with wooden spoon. Add tomatoes, broth, tomato paste, and thyme and bring to boil. Return veal to pot, arranging in single layer, and bring to boil. Reduce heat and simmer, covered, for 11⁄2 hours. Uncover and simmer until veal is tender and juices thicken slightly, about 30 minutes.
- Serving size: 1 shank plus 1⁄4 cup vegetables and sauce