Osso Buco Con Salsa Di Funghi
photo by mightyro_cooking4u
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 veal shanks, each tied securely with kitchen string to keep meat attached to bone
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 1⁄2 lbs onions, sliced thin
- 2 celery ribs, sliced thin
- 1⁄2 lb fresh cremini mushroom, tough stem ends trimmed
- 1⁄2 lb fresh shiitake mushroom, stems discarded
- 1⁄2 lb fresh portabella mushroom, stems discarded
- 3⁄4 teaspoon dried thyme, crumbled
- 1⁄2 cup dry vermouth or 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1⁄2 - 3⁄4 cup water
- 2 tablespoons balsamic vinegar
- 1⁄4 cup fresh parsley leaves, washed well, spun dry, and minced
directions
- Preheat oven to 275°F
- In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.
- Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
- Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.
- Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
- Transfer shanks to a platter and keep warm.
- Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.
- Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
- Arrange shanks on couscous and spoon sauce over them.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com