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Chef's Table | Chef's Profile | Pan-Seared Tuna with Sweet Onion and Black Olive Confit | Braised Veal Osso Bucco with Pinot Noir and Portobello Mushrooms

Braised Veal Osso Bucco with Pinot Noir and Portobello Mushrooms

Servings: 4

Osso bucco is an Italian stew that is gutsy in size, but ever so supple in texture and flavor. Shanks of veal are braised with olive oil and slow-cooked with wine, tomatoes, and onions until the meat melts in your mouth. Every cook has his or her own version, and this one is Jim Coleman's rendition, using a high-quality wine with a spicy red grape and the earthy rustic taste of portobello mushrooms.

INGREDIENTS

4	(12- to 14-ounce) veal shanks (each 1 1/2 inches thick)
	salt and pepper
1	cup all-purpose flour
1/2	cup clarified butter
24	small pearl onions
1	tablespoon chopped garlic
1	celery stalk, cut into 1-inch diagonal slices
1	pound portobello mushrooms, stems removed, cut into 1/2-inch x 3-inch slices
2	carrots peeled and cut into 3/4-inch dice
2	14-ounce can crushed tomatoes with juice
2	cups Pinot Noir wine
2	quart beef stock
2	sprigs fresh parsley
2	teaspoon dried sage
2	teaspoon dried oregano
2	bay leaves

METHOD

Season the veal shanks with salt and pepper and dredge them in all but 2 tablespoons of the flour, shaking off the excess. Heat the butter over moderate heat in a large deep frying pan that has been coated with DuPont SilverStone® non-stick. 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 and sauté for about 5 minutes. Add the tomatoes and cook for an additional 5 minutes. Add the remaining 2 tablespoons of flour and combine with the vegetables.

Deglaze the pan with wine. Place veal back in the pan and add the beef stock and all the 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.