Osso Buco with Wild Mushrooms

Osso Buco with Wild Mushrooms
  • 6 servings
  • 0:25 Preparation
  • 2:15 Cooking
  • 2:40 Total Time


Add all
  • 2 3/4 lb
    (1,2 kg)

    veal shanks, sliced 1 in. (2.5 cm) thick

  • 1 2/3 cup
    (330 mL)

    whole wheat flour

  • 3 Tbsp.
    (45 mL)


  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    white wine

  • 3 cups
    (750 mL)

    reconstituted beef broth

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 2 Tbsp.
    (30 mL)

    crushed tomatoes

  • 2

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    dried mushrooms (any kind)

  • 2 Tbsp.
    (30 mL)

    chopped fresh basil

  • sea salt to taste

  • freshly ground black pepper


Preheat the oven to 325°F (160°C). Dredge the shanks in flour.

In a large ovenproof dish, melt the butter in the oil.

Brown the shanks 1 minute per side. Deglaze the pan with the white wine and moisten with 2 1/2 cups (625 mL) of beef broth.

Set aside the remaining 1/2 cup (125 mL) of broth.

Dilute the tomato paste with a little hot broth and pour over the shanks.

Add in the crushed tomatoes and chopped garlic.

Bring to a boil, cover and bake in the oven for 1 hour 20 minutes.

Meanwhile, rehydrate the dried mushrooms with the remaining broth for 20 minutes.

Add the mushrooms and basil to the osso bucco.

Season and cook for another 15 to 30 minutes.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007