Osso buco with mushrooms

OSSO BUCO WITH MUSHROOMS

Portions : 4 - Preparation : 15 minutes - Cooking time : 4 hours and 15 minutes

Ingredients

• 4 slices Québec veal or pork shank
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 250 ml (1 cup) white wine
• 125 ml (1/2 cup) dried mushrooms
• 1 carrot, cubed
• 4 sprigs thyme
• 1 can (540 ml) tomato coulis
• 15 ml (1 tbsp.) herbes de Provence blend
• 1 l (4 cups) vegetable stock
• 500 ml (2 cups) miniature button mushrooms
• 125 ml (½ cup) 35% cream
• 1/2 orange, zest
• 1/2 lemon, zest
• ½ bunch parsley, leaves removed, chopped
• Salt and pepper to taste

Preparation

1. In a casserole dish, with a little fat, sear the shank slices coated with Mycryo butter, or in the fat of your choice, for 1 to 2 minutes on each side. Season with salt and pepper, then add the onion, garlic and white wine and reduce by half.
2. Add the dried mushrooms, carrot cubes, thyme, tomato coulis, herbes de Provence and stock and cook, covered, over a low heat for 4 hours.
3. Add the button mushrooms and cream and simmer for a further 2 minutes. Check the seasoning.
4. Just before serving, add the zest and parsley and serve with pasta or rice.