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Braised Osso Buco with Mushrooms

A comforting dish of tender osso buco braised with mushrooms in a rich sauce, perfect for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces osso buco (veal shanks)
  • to taste Salt and pepper
  • 2 tablespoons olive oil For searing
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine Can substitute with chicken broth
  • 1 cup beef broth
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • 8 ounces mushrooms, sliced Add during the last 30 minutes of cooking
  • to taste fresh parsley, chopped For garnish

Method
 

Preparation
  1. Season the osso buco with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
  3. Sear the osso buco until golden brown on all sides, about 4-5 minutes.
  4. Remove the osso buco, then add chopped onion, carrots, and celery to the pot and cook for 3-4 minutes.
  5. Add minced garlic and cook until fragrant.
  6. Pour in the white wine, scraping up brown bits from the bottom of the pot.
  7. Stir in beef broth, diced tomatoes, thyme, and bay leaf. Bring to a gentle simmer.
  8. Add back in the osso buco into the pot.
  9. Cover and braise on low heat for about 2 hours, adding mushrooms in the last 30 minutes.
  10. Once tender, serve hot garnished with fresh parsley.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat on the stove.