Name: Osso Bucco with Mushrooms by Eugenia Bone
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
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; 2 tbsp minced flat-leafed parsley; 1 tbsp minced garlic; 1 tbsp minced fresh sage (or 1 teaspoon dried); 1 tsp lemon zest

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

Preheat the oven to 400˚F

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

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

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

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

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

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

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.

Remove the pot and add the mushrooms.

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

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

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

Remove the shanks and serve garnished with the gremolada.

Ingredients