Osso Buco with Mushroom and Red Wine Sauce

Ingredients

4 beef osso buco
2 Tbs olive oil
200 g brown mushrooms, halved
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
20 g dried mushrooms (optional)
2 cups (500mL) dry red wine
400 g can diced tomatoes
2 dried bay leaves
Cooked polenta, to serve
Steamed green beans, to serve
Peas, to serve

1 Tbs orange zest
1 Tbs thyme sprigs, coarsely chopped
1 Tbs coarsely chopped flat-leaf parsley
1 garlic clove, finely chopped

Method

Preheat oven to 150 C. Place flour in a bowl. Season. Add beef. Toss to coat. Heat half the oil in a large heavy-based casserole pan over medium-high heat. Cook the beef, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a bowl.

Add half the remaining oil to the pan. Add the brown mushroom. Cook, stirring, for 5 minutes or until browned. Add to the beef in the bowl. Heat remaining oil in the pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Stir in garlic. Return the beef mixture to pan. Add dried mushrooms, if using, wine, tomato and bay leaves. Bring to the boil. Bake, loosely covered, turning beef occasionally, for 2 hours or until the beef is falling off the bone. Season.

To make the orange gremolata, combine the orange zest, thyme, parsley and garlic in a small bowl.

Divide the polenta among serving bowls. Spoon over the beef mixture. Sprinkle with gremolata. Serve with beans and peas.

Credits: Coles

Photo Credits: Coles