Osso Buco with Mushrooms
This is my father’s osso buco recipe. Like all of his cooking, it is simple, honest, and savory. Add more onion and carrot for a more vegetably version.
4 pieces veal shank, about 2 - 3 inches thick (about 2 lbs)
Flour for dredging
2 tablespoons olive oil
2 garlic cloves
1/2 large onion, chopped (about 1 cup)
1 large carrot, chopped (about 1/2 cup)
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
Salt and freshly ground black pepper to taste
1 cup white wine
2 cups tomatoes
2 tablespoons butter
2 cups mushrooms
For the Gremolata
2 tablespoons minced flat-leafed parsley
1 tablespoon minced garlic
1 tablespoons minced fresh sage or 1 teaspoon dried
1 teaspoon lemon zest
Preheat the oven to 400˚F.
Place about 1/2 cup of flour on a plate and dredge the veal. Heat the oil in an oven safe, heavy bottom pot with a fitted lid (I use a 12 cup Le Crueset pot). Brown the veal shanks about 5 minutes per side. After the first 5 minutes add the garlic cloves. After 10 minutes add the onion, carrot, basil, salt and pepper to taste. Continue browning the shanks, cooking until the onions are soft, about 5 minutes more. Add the wine, lower the heat to low and cook for 10 minutes, until the wine evaporates, then add the tomatoes and butter. Cover and simmer the osso buco for a few minutes to meld the flavors, and then pop the pot in the oven. Cook for 30 minutes.
Remove the pot and add the mushrooms. Lower the heat to 350˚F and return the pot to the oven. Cook for another 30 minutes.
In the meantime, prepare the gremolata. Combine all the ingredients in a small bowl.
Remove the shanks and serve garnished with the gremolata.