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Osso Buco Con Salsa Di Funghi: A Culinary Embrace

There are some dishes that don’t just nourish the body but also deeply comfort the soul, weaving themselves into the fabric of cherished memories. Osso Buco, that magnificent slow-braised veal shank, is one such dish for me. I recall a crisp autumn evening years ago, a faint scent of woodsmoke in the air, when I first tasted this particular rendition, enhanced by a velvety mushroom sauce. The richness of the veal, meltingly tender, contrasted beautifully with the earthy depth of the fungi, all brought together by a luscious sauce that clung to every forkful. It was a revelation, a dish that spoke of tradition, patience, and the sheer joy of good food shared amongst loved ones. This recipe, with its nuanced mushroom salsa, has since become a staple in my repertoire, a testament to the enduring power of simple, honest ingredients elevated through time and care.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Yield: 6 Osso Buco servings
Dietary Type: Not specified (contains veal, butter, wine – can be adapted)

Ingredients

6 veal shanks, each tied securely with kitchen string to keep meat attached to bone
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 ½ lbs onions, sliced thin
2 celery ribs, sliced thin
½ lb fresh cremini mushroom, tough stem ends trimmed
½ lb fresh shiitake mushroom, stems discarded
½ lb fresh portabella mushroom, stems discarded
¾ teaspoon dried thyme, crumbled
½ cup dry vermouth or ½ cup dry white wine
1 tablespoon fresh lemon juice
½ – ¾ cup water
2 tablespoons balsamic vinegar
¼ cup fresh parsley leaves, washed well, spun dry, and minced
Salt and pepper to taste

Equipment Needed

Heavy ovenproof kettle or Dutch oven (large enough to hold veal shanks in one layer)
Paper towels
Large skillet
Blender
Saucepan
Platter
Serving dish (optional, for couscous or other accompaniment)

Instructions

Preheat the oven to 275°F (135°C). This low and slow temperature is key to achieving the signature tenderness of osso buco.
In your heavy, ovenproof kettle or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over moderately high heat until the foam begins to subside.
Add the thinly sliced onions and celery to the hot kettle. Sauté them, stirring occasionally, until they just begin to turn golden. This step builds a crucial aromatic foundation for the dish.
While the vegetables are sautéing, pat the veal shanks dry thoroughly between paper towels. This is an important step for ensuring a good sear. Season the shanks generously with salt and pepper on all sides.
Once the onions and celery have softened, arrange the seasoned veal shanks on top of the vegetable mixture in the kettle.
Cover the kettle tightly with its lid.
Roast the osso buco in the middle of the preheated oven for 3 hours. As the shanks cook, they will naturally release their own rich juices, contributing to the sauce.
(Make-Ahead Note: Shanks can be prepared up to this point 1 day ahead. Allow them to cool, uncovered, before chilling them, covered, in the refrigerator. Before proceeding to the next steps, reheat the shanks gently.)
While the osso buco is in its final stages of roasting, prepare the mushroom sauce. Cut the prepared cremini, shiitake, and portabella mushrooms into ¼-inch-thick slices.
In a large skillet, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over moderately high heat until the foam begins to subside.
Add the sliced mushrooms to the hot skillet. Sauté the mushrooms with the crumbled dried thyme, and season with salt and pepper to taste. Continue to stir until the mushrooms begin to release their liquid.
Pour in the dry vermouth or dry white wine and fresh lemon juice. Continue to cook, stirring, until all but about 1⁄3 cup of the liquid has evaporated. This concentrates the flavors beautifully.
(Make-Ahead Note: The mushroom mixture may be made 1 day ahead. Allow it to cool completely before chilling, covered, in the refrigerator.)
Once the 3-hour roasting time for the veal shanks is complete, carefully transfer the shanks to a warm platter and keep them warm while you finish the sauce.
Transfer the softened onions, celery, and any pan juices from the kettle to a blender. Add ½ cup of water to the blender.
Puree the mixture until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until you achieve your desired consistency. This creates a luxuriously smooth sauce base.
Pour the pureed sauce into a clean saucepan.
Stir in the prepared mushroom mixture, the balsamic vinegar, and salt and pepper to taste.
Heat the sauce over moderate heat until heated through.
Just before serving, stir in the minced fresh parsley leaves. This adds a burst of freshness and vibrant color.
To serve, arrange the osso buco shanks on a bed of couscous (or your preferred accompaniment) and generously spoon the rich mushroom sauce over them.

Expert Tips & Tricks

Tying the shanks: Don’t skip the kitchen string! It’s crucial for keeping the meat attached to the bone, which not only looks beautiful but also ensures even cooking and a more appealing presentation.
Achieving tenderness: The low oven temperature of 275°F is non-negotiable for true osso buco tenderness. Resist the urge to rush the process. The meat should be so tender that it almost falls off the bone.
Building flavor in the mushrooms: Sautéing the mushrooms until they release their liquid and then cooking down the wine and lemon juice is essential for concentrating their earthy, umami flavors.
Sauce consistency: The blender step is your secret weapon for a silky-smooth sauce. If you prefer a chunkier sauce, you can skip the blending and simply incorporate the softened vegetables and pan juices directly into the sauce base with the mushrooms.
Parsley power: Adding the fresh parsley at the very end preserves its bright color and fresh, herbaceous flavor. It’s the perfect counterpoint to the rich, savory sauce.

Serving & Storage Suggestions

Osso Buco is traditionally served over a bed of fluffy saffron risotto, but it is equally delicious spooned over creamy polenta, mashed potatoes, or even a hearty couscous, as suggested. The richness of the dish pairs beautifully with a crisp, dry white wine like a Pinot Grigio or a light-bodied red such as a Chianti Classico.

Storage: Leftover Osso Buco with Salsa Di Funghi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen beautifully overnight.

Reheating: To reheat, gently warm the osso buco and sauce over low heat on the stovetop, or cover and reheat in a moderate oven (around 300°F or 150°C) until heated through. Avoid high heat, which can dry out the meat.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	550 – 650 kcal	–
Total Fat	35 – 45 g	45% – 58%
Saturated Fat	10 – 15 g	50% – 75%
Cholesterol	150 – 200 mg	50% – 67%
Sodium	150 – 300 mg	7% – 13%
Total Carbohydrate	15 – 25 g	5% – 8%
Dietary Fiber	3 – 5 g	11% – 18%
Sugars	8 – 12 g	16% – 24%
Protein	40 – 50 g	80% – 100%

Variations & Substitutions

While this recipe focuses on veal shanks, you can certainly explore variations:

Veal Shanks: For a more budget-friendly option, beef shanks can be used, though they may require a slightly longer braising time to achieve the same tenderness. Lamb shanks are also a delicious alternative, offering a more robust flavor.
Mushrooms: Feel free to experiment with other mushroom varieties like oyster, maitake, or even dried porcini mushrooms (rehydrated and chopped) for an intensified earthy flavor.
Wine: If you prefer not to use wine, a good quality beef or vegetable broth can be substituted, though it will alter the flavor profile slightly.
Herbs: Fresh rosemary or sage can be added along with the thyme for a different aromatic complexity.
Accompaniments: Beyond risotto, polenta, and couscous, this dish is wonderful served with a side of sautéed greens like spinach or Swiss chard to add a touch of freshness.

FAQs (Frequently Asked Questions)

Q: Why are veal shanks tied with kitchen string?
A: Tying the shanks helps them retain their shape during the long, slow cooking process, preventing the meat from falling off the bone prematurely and ensuring an attractive presentation.

Q: Can I make Osso Buco in a slow cooker or Instant Pot?
A: Yes, both are viable options! In a slow cooker, you’ll likely follow similar prep steps and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, brown the shanks and sauté aromatics as usual, then pressure cook on high for 45-60 minutes with natural release.

Q: What is “osso buco” and what does it mean?
A: “Osso buco” is an Italian phrase that literally translates to “bone with a hole.” It refers to the cross-cut veal shanks, where the marrow-filled bone is the star feature.

Q: How do I know when the veal shanks are cooked through?
A: The shanks are ready when the meat is exceptionally tender and can be easily pierced with a fork or even begins to pull away from the bone.

Q: Can I make the sauce ahead of time?
A: Absolutely! The mushroom sauce can be made a day in advance and gently reheated before serving. This is a great way to save time on the day of your meal.

Final Thoughts

Osso Buco Con Salsa Di Funghi is more than just a recipe; it’s an invitation to slow down, savor the process, and indulge in the profound satisfaction of a truly memorable meal. The gentle braising of the veal, the earthy embrace of the mushrooms, and the velvety finish of the sauce all come together to create a dish that whispers of tradition and celebrates the art of patient cooking. I encourage you to gather your ingredients, set aside the time, and experience the comforting embrace of this classic Italian delight. Share it with those you love, and let the rich aromas fill your home with warmth and joy. Buon appetito!

Osso Buco Con Salsa Di Funghi Recipe