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Osso Buco Portobella al' Antonella Recipe

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This recipe for Osso Buco Portobella al' Antonella, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Antonella Miceli


2 T. flour
4 pieces veal shank, 2 inches thick
4 T. extra virgin olive oil
4 large Portobello mushrooms, stemmed, in slices 1/2 inch wide
1/2 c. finely chopped shallots
4 cloves garlic, sliced
1 c. dry red wine
1/3 c. beef broth
2 T. red wine vinegar
6 sprigs fresh thyme, more for garnish
salt and fresh ground pepper

Season flour with salt and pepper.

Spread on a plate and dust osso buco with it. In a 4 to 5 qt. casserole, heat 3 T. oil on medium high. Add meat and brown on both sides. Remove. Add mushrooms and cook, stirring, about 5 mins, until they start to wilt and no longer look dry. Remove.

Add remaining T. oil to pot, reduce heat to low and saute shallots and garlic until just starting to brown. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar.

Return meat and mushrooms to pot, add thyme, cover and cook on very low about 1 hr. 15 mins., basting meat a few times, until meat is tender.

Season sauce with salt as needed. Transfer meat, mushrooms, and sauce to a warm platter, garnish thyme sprigs and serve with LOVE.




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