Ossobucco. This isn’t something that I cook too often but when I do, my go to recipe involves this INSANE sauce. There is so much depth of flavour that it will make you want to just drink it straight from a cup! If ossobucco isn’t your thing then the sauce is also KILLER with some pork tenderloin or crispy chicken thighs.
Ossobucco, for those of you who don’t know, is a cross cut of veal shank that is typically braised with vegetables, wine & broth. Ossobucco (veal shin) is a cheaper cut of meat so it’s great to lower that weekly shopping bill but it’s FULL of flavour so you aren’t missing out at all by being a little frugal. During cooking, the marrow from the center melts into the sauce/stew adding bags of flavour to the dish, not to mention giving the Italian definition its literal meaning of “bone hole”.
Winter in Brisbane
The “winter” Brisbane weather continues. As I mentioned before the 20+ degree days don’t really fell like winter to me. However, the chillier evenings for us warm weather wimps defo call for some hearty cooking. Our kitchen here at AnotherFoodBloggers house has been filled with some serious aromas which are well, simply delish! Not to mention we now have a gas fire in our new home which Mrs AnotherFoodBlogger cranks up as soon as she gets home from work. Although having said all that my Weber is starting to feel a little lonely as of late. On the good news front, I won a Weber kettle bbq the other day. I’m super excited to be getting some slow cooking on with things like smoked pork, ribs and brisket. Stay tuned for those recipes and insta pics!!! On that note check out some of my other creations here.
For those of you who don’t know me or didn’t bother to read my “about me” section, shame on you! Food has always been my passion. I especially love cooking for others and creating recipes like this. The hope is that people like you who are taking the time to read this get inspired too. We often entertain at home and over the years I have created many dishes and recipes that are the inspiration for this blog. Truth be told though I never spent much time writing my recipes down. Which, now that I look back, was a big mistake. I definitely created some delicious dishes back in the day and can’t quite remember the exact quantity of some ingredients I put in.
Hence, this blog so I actually record my recipes now. Yeah, it’s time consuming but it’s very rewarding. When my daughter grows up I can’t wait to share my recipes and teach her to cook for her family.
Luckily for me my wife is HUGELY supportive of my over extending of our shopping bill and having our cupboards full of kitchen equipment and supplies. She is especially supportive at the end of the day when the food hits the table. I say this as I just get home from buying 20 more plates for a few upcoming catering gigs I’ve got lined up so luckily I’ve got a bottle of bubbly and a kick ass dinner lined up! Yep, you heard it right AnotherFoodBlogger does catering. So if you are in the Brisbane area and need your party catered for then hit me up anytime. Anyways, I really love this recipe! The depth of flavour that you get from using dried mushrooms is phenomenal so try not to avoid that step! The toddler loves it too but that’s because aside from peas, mushrooms are her favourite vegetable.
If you get inspired by this ossobucco recipe too and want to see more then subscribe and don’t forget to tag me on instagram with your creations.
- 4 ossobucco approx 1kg in total
- 4 thyme sprigs
- 4 garlic cloves crushed
- 1 white onion sliced
- 12 swiss brown mushrooms sliced
- 1 cup mushroom stock see tips
- 50 g dried porcini mushrooms see tips
- .5 cup marsala wine
- .5 cup heavy cream
- 2 tbsp flour
- 2 tbsp olive oil
- 1 bayleaf
- Season & flour the ossobucco. Sear on a high heat until golden brown - approx 5 mins and then remove ossobucco from pan.
- Reduce the heat and add onions & garlic to pan.
- After a couple of mins deglaze the pan with marsala wine
- Add stock, thyme & bayleaf and bring to a simmer
- Add mushrooms and ossobucco back to the pan.
- Cover and cook in oven at 160c for 1.5-2hrs *see tip*
- Once cooked, remove ossobucco from pan and cover with foil to keep warm.
- Add cream to the pan contents and cook on medium heat for about 10 mins.
- If sauce is too thin then thicken it up with a roux *see tip*
- Serve with some mash potatoes and asparagus
- chopping board
- sharp knife
- dutch oven/large saucepan
- measuring spoons/cups
- if you can't get ossobucco then bone in chicken thighs will work great too. Reduce the cook time to 30 - 40mins
- to thicken the sauce mix 1 tsp corn starch to 3 tsp water and stir in OR make a roux using 1 tsp flour with 2 tsp softened butter and stir in
- make mushroom stock by adding warm water to your dried mushrooms and leave them for 30mins - 1 hour
- you can substitute chicken or vegetable stock BUT the porcini stock adds TONS of extra flavour