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Osso Buco with Wild Mushrooms https://www.metro.ca/userfiles/image/recipes/osso-buco-champignons-sauvages-5214.jpg PT25M PT2H15M PT2H40M
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.
6
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) butter 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
Osso Buco with Wild Mushrooms

Osso Buco with Wild Mushrooms

Rate this recipe
11 Votes
  • Lactose-free
6
servings
0:25
Preparation
2:15
COOKING
2:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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    1.8 - 2.5 kg, SELECTED VARIETIES

    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    1.8 - 2.5 kg SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    butter
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    white wine
  • 3 cups
    (750 mL)
    reconstituted beef broth
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    AURORA SEA SALT, DICED TOMATOES

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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    tomato paste
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    156 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    crushed tomatoes
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    AURORA SEA SALT, DICED TOMATOES

    AURORA SEA SALT, DICED TOMATOES

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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    dried mushrooms (any kind)
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    BELLE GROVE PORTABELLA MUSHROOMS

    BELLE GROVE PORTABELLA MUSHROOMS

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    170 g CAPS OR SLICES PRODUCT OF ONTARIO

  • 2 Tbsp.
    (30 mL)
    chopped fresh basil

  • sea salt to taste
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  • freshly ground black pepper
Imprimer ma sélection

Preparation

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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