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From her paradigm-shifting new book, The Kitchen Ecosystem, Eugenia Bone shares a simple yet savory recipe that is sure to become a fall favorite.

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
A note from author Eugenia Bone:

This is my father’s osso bucco recipe. Like all of his cooking, it is simple, honest, and savory. I always have leftover bones, some meat, and a bunch of vegetable remnants soaked in gelatin and fat. This makes an awesome base for a lentil, chickpea, or bean soup. Just add the beans and water and cook until the beans are tender. (Throw in any leftover mushrooms and the gremolada, too.) I’ve made this recipe with elk shanks, too. Awesome, though they need to cook a bit longer. You can use any cultivated mushrooms, or a combination, in this recipe, but I like oyster mushrooms and portobellos the best.

 2 lbs veal shank, 1 ½ to 2 inches thick (about 4 pieces)
 ¾ cup flour for dredging
 2 tbsp olive oil
 2 garlic cloves
 1 cup large onion, chopped
 1 cup large carrot, chopped
 2 tbsp fresh basil, chopped (or 2 teaspoons dried)
 23 dashes salt and freshly ground black pepper (to taste)
 1 cup white wine
 2 cups crushed tomatoes
 2 tbsp butter
 2 cups mushrooms, sliced
For the Gremolada
 2 tbsp minced flat-leafed parsley
 1 tbsp minced garlic
 1 tbsp minced fresh sage (or 1 teaspoon dried)
 1 tsp lemon zest
1

Preheat the oven to 400˚F

2

Place about 1/2 cup of flour on a plate and dredge the veal.

3

Heat the oil in a large oven-safe pot with a fitted lid (I use a 12-cup Le Crueset pot).

4

Brown the veal shanks, about 5 minutes on one side, then add the garlic cloves.

5

Brown the shanks for about 5 minutes on the other side, then add the onion, carrot, basil, salt and pepper to taste.

6

Continue browning the shanks, cooking until the onions are soft, about 5 minutes more.

7

Add the wine, lower the heat to low and cook for 10 minutes, until the wine evaporates, then add the tomatoes and butter.

8

Cover and simmer the osso bucco for a few minutes to meld the flavors, and then place the pot in the oven. Cook for 30 minutes.

9

Remove the pot and add the mushrooms.

10

Lower the heat to 350˚F and return the pot to the oven.

11

Cook for another 30 minutes until the shanks are meltingly tender.

12

In the meantime, prepare the gremolada. Combine all the ingredients in a small bowl.

13

Remove the shanks and serve garnished with the gremolada.

Ingredients

 2 lbs veal shank, 1 ½ to 2 inches thick (about 4 pieces)
 ¾ cup flour for dredging
 2 tbsp olive oil
 2 garlic cloves
 1 cup large onion, chopped
 1 cup large carrot, chopped
 2 tbsp fresh basil, chopped (or 2 teaspoons dried)
 23 dashes salt and freshly ground black pepper (to taste)
 1 cup white wine
 2 cups crushed tomatoes
 2 tbsp butter
 2 cups mushrooms, sliced
For the Gremolada
 2 tbsp minced flat-leafed parsley
 1 tbsp minced garlic
 1 tbsp minced fresh sage (or 1 teaspoon dried)
 1 tsp lemon zest

Directions

1

Preheat the oven to 400˚F

2

Place about 1/2 cup of flour on a plate and dredge the veal.

3

Heat the oil in a large oven-safe pot with a fitted lid (I use a 12-cup Le Crueset pot).

4

Brown the veal shanks, about 5 minutes on one side, then add the garlic cloves.

5

Brown the shanks for about 5 minutes on the other side, then add the onion, carrot, basil, salt and pepper to taste.

6

Continue browning the shanks, cooking until the onions are soft, about 5 minutes more.

7

Add the wine, lower the heat to low and cook for 10 minutes, until the wine evaporates, then add the tomatoes and butter.

8

Cover and simmer the osso bucco for a few minutes to meld the flavors, and then place the pot in the oven. Cook for 30 minutes.

9

Remove the pot and add the mushrooms.

10

Lower the heat to 350˚F and return the pot to the oven.

11

Cook for another 30 minutes until the shanks are meltingly tender.

12

In the meantime, prepare the gremolada. Combine all the ingredients in a small bowl.

13

Remove the shanks and serve garnished with the gremolada.

Osso Bucco with Mushrooms by Eugenia Bone
IngredientsDirections

 

Posted in: Eugenia Bone, Fantastic Fungi, For the Foodie Tagged: Download, Eugenia Bone, Recipes Author: Louie Schwartzberg

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8 Comments

  1. Diana Cohen
    October 4, 2014 at 4:35 am /

    You lost me at veal. : ( Thought you would know better. Not very Earth or animal respecting at all.

    • Eugenia Bone
      October 6, 2014 at 3:49 pm /

      Hi, Diana! Thank you for bringing up an important note. Veal shanks are traditionally used in this Italian recipe. However, you can substitute beef shanks if you prefer. Keep in mind beef shanks will take longer to become tender, so you will need to increase the liquid (add a cup of water or stock with the tomatoes).

  2. Connie
    October 16, 2014 at 12:47 pm /

    There’s another option for this dish. Michael Chiarello is one of my customers. He’s a clever fellow and made Osso Bucco using turkey drumsticks. It sounds odd, but it worked well and deliciously.
    There tends to be a knee jerk reaction about veal from people. Keep in mind that much of our veal is actually the result of dairy farmers thinning out the your steers from the herd. These young males will never make it into the dairy barn. If you enjoy dairy, you have to consider just how dairy farmers are to deal with young males. It is not always the cruel affair that it’s painted as.

  3. jaydoh
    February 18, 2015 at 1:37 pm /

    “You lost me at veal. : ( Thought you would know better. Not very Earth or animal respecting at all.”
    Seconded… you are aware that is a baby that you’re eating right? That’s cruel & sick.

  4. Eric
    November 29, 2015 at 9:48 am /

    Thoughts on type of mushroom? I make a wild boar shank kind of osso bucco this Thanksgiving, and I added some canned white mushrooms. It added texture, but not much in the way of flavor. I am going to retry with Black Trumpets. Thoughts on mushroom variey?

    • Larry
      February 27, 2016 at 10:15 am /

      I would try dried porcini mushrooms. (Just make sure that, after you rehydrate them, to not get any grit back onto the mushrooms.)

      Portobella mushrooms would be a good choice, too, I’d think, since they’d lend both meaty texture and good flavor.

  5. Larry
    February 27, 2016 at 9:09 am /

    “you are aware that is a baby that you’re eating right? That’s cruel & sick.”

    You might want to research the age of the animals you eat. Chickens? A couple months, tops. Lamb? Less than a year.

    Disliking veal because it’s “a baby” isn’t an informed stance, if you’re a consumer of meat products… 😉

    p. s., veal penning will become illegal in the U. S. in 2017. At that point, the “cruelty” argument will be null. Go ahead and treat yourself to some veal! 🙂

  6. Caesar
    April 25, 2016 at 4:32 pm /

    Just made this with veal and it was great!!!

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