Best Osso Buco Con Salsa Di Funghi Recipes

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OSSO BUCO CON SALSA DI FUNGHI



Osso Buco Con Salsa Di Funghi image

Make and share this Osso Buco Con Salsa Di Funghi recipe from Food.com.

Provided by MsPia

Categories     Veal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 201.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 23, Carbohydrate 21.3, Fiber 3.5, Sugar 8.1, Protein 3.8

OSSO BUCO



Osso Buco image

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.

Provided by Amy Augustyniak

Categories     World Cuisine Recipes     European     Italian

Time 2h50m

Yield 7

Number Of Ingredients 16

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Steps:

  • In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
  • Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
  • Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g

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