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Braised Veal Osso Bucco with Red Wine and Portobello Mushrooms

4 servings

Ingredients

12-14 ounce veal shanks (each 1 & 1/2-inches thick)
salt and pepper to taste
1 cup all-purpose flour, more or less
1/2 cup clarified European-style butter (such as Keller's)
24 small pearl onions, peeled
1 tablespoon chopped garlic
1 celery stalk cut into 1-inch diagonal slices
1 pound portobello mushrooms, stems removed, cut into 1/2 x 3 inch slices
2 carrots, peeled and cut into 3/4-inch dices
1 14-ounce can crushed tomatoes with their juice
sprigs plus 3 tablespoons chopped, fresh parsley
3 cups red wine
1 quart beef stock
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano
2 bay leaves

Method

Season the shanks with salt and pepper and dredge them in some of the flour, shaking off the excess. Heat the butter in a large, deep frying pan or saucepan over moderate heat. Add the shanks and brown on all sides, about 10 minutes. Remove the shanks and place them on a platter.

Add the onions, garlic, celery, mushrooms and carrots to the frying pan and saute for about 5 minutes. Add the tomato and cook for 5 more minutes. Sprinkle in about 2 tablespoons of the flour and combine it with the vegetables.

Deglaze the pan with the red wine. Put the veal back in the pan and add the stock and herbs. Cover and cook for about 2 hours, adding more stock if necessary. The osso bucco is done when the meat falls from the bone. Ladle the meat and vegetables into soup bowls, and serve.