OSSOBUCO CON PORCINI
Braised Veal Shanks
with Porcini Mushrooms
One of Italy's greatest and most traditional dishes, a fall-off-the-bone tender veal
shank, with saffron risotto and gremolada ... preferably with a long marrow fork
sticking out of the delectable marrow bone. Bellissimo!
Mise en place
After the porcini have soaked, strain them, reserving the water. Rinse
the porcini and chop coarsely. Strain the soaking water through a fine
strainer lined with cheesecloth to remove any grit; reserve 2 cups liquid.
- 8 - 10 veal shank cuts, 1-1/2 to 2 inches thick
- Salt and freshly ground black pepper
- 2 cups flour, spread on a sheet pan, for dredging
- 4 - 6 tablespoons oil, as needed for searing the meat
- 1 cup dry Marsala wine (preferably imported from Italy)
- 2 cups crushed tomatoes
- 6 cups veal stock
- 2 carrots, diced
- 3 - 4 stalks celery, thinly sliced
- 2 ounces dried porcini mushrooms, soaked in 3 cups lukewarm water
for 20 minutes
- 2 tablespoons unsalted butter
- Gremolada seasoning
Season the veal shanks on both sides with salt and black pepper. Dredge
in the flour, shaking off any excess. Heat olive oil over high heat and
sear the veal on all sides, in batches. Hold in a warm pan.
Degrease the pan, then deglaze with the Marsala. Add the carrots and
celery, and reduce the liquid by 3/4. Add the porcini and stir to
Add the porcini soaking water, the tomatoes, the veal stock, and stir
thoroughly. Season with salt and pepper to taste. Return the meat to
Bring to a boil, then reduce heat to low, cover and braise the meat for
1-1/4 to 1-1/2 hours, until the meat is fork-tender and almost falling
off the bone.
Prepare the gremolada and set aside.
Remove meat to a hotel pan and keep warm in a 250°F oven. Over high
heat, reduce the sauce as necessary for proper thickness and flavor,
stirring constantly to avoid burning, adjusting seasonings if necessary as
Serve one veal shank per portion, draped with sauce and sprinkled
with gremolada seasoning, and with risotto
alla Milanese on the side. Yield: 8 - 10 portions.
Combine all ingredients.
- 2 cloves garlic, minced
- Zest of 2 lemons, finely minced
- 2 tablespoons Italian parsley, chopped
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