Osso buco with mixed mushrooms
3
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Osso buco means bone with a hole, and is Northern Italian specialty made with a cross cut of veal shanks simmered in a tomato-based sauce until the meat is so tender, it falls from the bone. When shopping for veal shanks, get the meatiest ones you can find. We add lots of vegetables, like fennel and carrots, along with mushrooms and tomatoes to make this healthier version of the classic. Since it only calls for a cup of wine, there's plenty left to serve with dinner.
Ingredients
Uncooked lean veal shank
1¾ pound(s), (4 shanks), trimmed
All-purpose flour
2 Tbsp
Extra virgin olive oil
1 Tbsp
Carrots
2 small, cut into 1-inch pieces
Uncooked fennel bulb
1 item(s), small, thinly sliced
Shallot
4 item(s), quartered
Garlic clove
2 clove(s), crushed
Mushrooms
10 oz, (mixed), coarsely chopped
Red wine
½ cup(s)
Canned diced tomatoes
14 oz
Beef broth
1 cup(s)
Canned unsalted tomato paste
1 Tbsp
Fresh thyme
1 tsp, chopped
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 shank plus 1⁄4 cup vegetables and sauce
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