Osso Buco Portobello
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons flour
- Salt
- freshly ground black pepper
- 4pieces veal shank, 2 inches thick
- 4tablespoons extra virgin olive oil
- 4large portobello mushrooms, stemmed, in slices ½ -inch wide
- ½cup finely chopped shallots
- 4cloves garlic, sliced
- 1cup dry red wine
- ⅓cup beef stock
- 2tablespoons red wine vinegar
- 6sprigs fresh thyme, more for garnish
Nutritional analysis per serving (4 servings)
581 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 62 grams protein; 1286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season flour with salt and pepper. Spread on a plate and dust osso buco with it. In a 4- to 5-quart casserole, heat 3 tablespoons oil on medium high. Add meat and brown on both sides. Remove. Add mushrooms and cook, stirring, about 5 minutes, until they start to wilt and no longer look dry. Remove.
- Step 2
Add remaining tablespoon oil to pot, reduce heat to low and sauté shallots and garlic until just starting to brown. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar. Return meat and mushrooms to pot, add thyme, cover and cook on very low about 1 hour 15 minutes, basting meat a few times, until meat is tender.
- Step 3
Season sauce with salt as needed. Transfer meat, mushrooms and sauce to a warm platter, garnish with thyme sprigs and serve.
Private Notes
Comments
I picked this recipe as the cooking time was less than other Osso Bucco recipes. However, the meat was on the tough side. There are no short cuts to a tender, melt in your mouth Osso Bucco. Needs 2 hours of cooking time.
Simple to make with simple ingredients. I cooked longer as per other reviewers.
This was delicious. Followed recipe except added carrots. Just because. Served over polenta maybe some parsley would have been nice
made with veal. the flavors were awesome. but, discovered that it took almost 3 hours for the meat to be tender.
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