Ossobucco, porcini mushrooms & marsala sauce
Packed full of flavour and simple to make this is a dish for any occasion
Servings 4 people
Calories 2204kcal
Ingredients
- 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
- salt
- pepper
- 1 bayleaf
Instructions
- 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
Notes
Essential Tools
- chopping board
- sharp knife
- dutch oven/large saucepan
- measuring spoons/cups
- tongs
Tips/Tricks
- 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
Nutrition
Calories: 2204kcal | Carbohydrates: 97g | Protein: 190g | Fat: 104g | Saturated Fat: 41g | Cholesterol: 841mg | Sodium: 1783mg | Potassium: 5089mg | Fiber: 10g | Sugar: 21g | Vitamin A: 2440IU | Vitamin C: 20mg | Calcium: 365mg | Iron: 10.8mg