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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Osso Bucco with Mushroom Risotto Recipe

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This recipe for Osso Bucco with Mushroom Risotto is from Enjoy Life to the Fullest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Crosscut Veal Shanks (2 Inches Thick)
1/4 Cup All-purpose Flour
1 1/2 tbsps Olive Oil
1/2 (15g) Package Dry Porcini Mushrooms
1/2 Small Onion, Finely Chopped
1 Clove of Garlic, Minced
1/2 Cup Veal or Beef Stock
1/2 Cup Dry White Wine
Salt & Pepper
1 Garlic Clove Finely Minced, Finely Grated Zest of 1 Lemons, 2 1/2 tbsps Fresh Chopped Parsley
1 Bag of 300g InCuisin Mushroom Frozen Risotto
Directions:
Directions:
Preheat the oven to 350 degrees F. Coat each veal shank with flour, salt and cracked pepper. In a sautee pan on medium heat, brown the shanks on both sides. In a cup of hot water, rehydrate the porcini mushrooms for 30 minutes. Keep the liquid but remove the mushroom and chop them. Add the chopped onion, garlic, mushrooms, to the cleaned skillet and sautee until tender. Add the wine, broth and mushroom liquid, bring to a boil and reduce for a few minutes. In a pan for the oven, add the shanks and the ingedients from the skillet on the stove. Cook in oven for 2 hours, or until the meat begins to fall off the bones. Five minutes before the ossobuco is ready cook in same skillet from the stove InCuisin Mushroom Risotto on medium heat, stir until cooked
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
Over 45 minutes

 

 

 

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