OSSO BUCO PORTOBELLO

Osso Buco Portobello image

Provided by Florence Fabricant

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons flour
Salt
freshly ground black pepper
4 pieces veal shank, 2 inches thick
4 tablespoons extra virgin olive oil
4 large portobello mushrooms, stemmed, in slices 1/2 -inch wide
1/2 cup finely chopped shallots
4 cloves garlic, sliced
1 cup dry red wine
1/3 cup beef stock
2 tablespoons red wine vinegar
6 sprigs fresh thyme, more for garnish

Steps:

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.
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.
Season sauce with salt as needed. Transfer meat, mushrooms and sauce to a warm platter, garnish with thyme sprigs and serve.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 5 grams, Sodium 1270 milligrams, Sugar 5 grams, TransFat 0 grams