It’s strange how the weather determines what we crave on our plate. With all the rain we’ve been having lately, and autumn just over the horizon, thoughts of rib sticking stews and slow cooked meat dishes have been simmering in my mind – and if they have lots of earthy mushrooms, so much the better! Time for Osso Buco Portobello

Tony Cenicola_The New York Times (1)-01


Osso Buco Portobello


2tbsp flour


freshly ground black pepper

4 pieces veal shank, 5cm thick

4tbsp extra virgin olive oil

4 large Portobello mushrooms, stemmed, in slices 1cm wide

½ cup finely chopped shallots

4 cloves garlic, sliced

1 cup dry red wine

⅓ cup beef stock

2tbsp red wine vinegar

6 sprigs fresh thyme, more for garnish



1 Season flour with salt and pepper. Spread on a plate and dust osso buco with it. In a 4- to 5-litre casserole, heat 3tbsp oil on medium high. Add meat and brown on both sides. Remove. Add mushrooms and cook, stirring, about 5 minutes, until they start to wilt and no longer look dry. Remove.

2 Add remaining tablespoon oil to pot, reduce heat to low and sauté 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 hour 15 minutes to 2 hours, basting meat a few times, until meat is tender.

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