Osso Buco With Mushrooms & Peas
In this delicious recipe, tender veal shanks are coated in a flavorful flour mixture, browned to perfection, and then slow-cooked with earthy mushrooms and savory shallots. The aromatic blend of herbs and beef broth infuses the meat with rich flavors, while sweet peas add a pop of color and freshness. Serve this comforting osso buco dish over a bed of creamy mashed potatoes or fluffy risotto for a truly satisfying meal that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1/4 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 6 veal shanks, about 3 lb. total, each cut for osso buco into slices about 1
- inch thick
- 1/4 cup olive oil
- 1 1/2 cups fresh cremini or shiitake mushrooms, halved if large
- 4 large shallots, chopped
- 2 cups beef broth
- 2 fresh thyme sprigs
- 2 cups frozen peas
Instructions
- <b>Brown the veal</b>
- On a large plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Coat the veal shanks evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
- In a large fry pan over medium-high heat, warm the olive oil. Add the veal shanks and cook, turning once, until browned on both sides, about 5 minutes per side. Transfer the shanks to a slow cooker and scatter the mushrooms on top.
- <b>Saut&#233; the shallots</b>
- Return the fry pan to medium-high heat, add the shallots, and saut&#233; until tender and beginning to brown, about 3 minutes. Sprinkle with the reserved flour mixture and saut&#233; for about 1 minute more. Pour in the broth and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the mixture over the veal.
- <b>Cook the veal</b>
- Tuck the thyme sprigs around the veal shanks. Cover and cook on high for 2 hours or on low for 4 1/2 hours according to the manufacturer's instructions. Scatter the peas on top, gently immerse them in the hot liquid with a large spoon and cook for 30 minutes more. Remove the thyme sprigs and discard.
- Transfer the veal pieces to 6 plates, taking care that they do not fall apart. Season the sauce with salt and pepper. Spoon the sauce, mushrooms and peas over the veal and serve immediately. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Slow Cooker,</I> by Norman Kolpas (Oxmoor House, 2007).
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