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Osso buco with mushroom sauce from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • celery
  • parsley
  • thyme
  • veal shanks
  • egg noodles
  • shiitake mushrooms
  • cremini mushrooms
  • dry vermouth

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Notes about this recipe

  • Breadcrumbs on March 21, 2011

    p. 462 - Fabulous! I changed prep up a bit as Gourmet has you use 2 pans for initial searing, wiping out pan after each step. I happen to think those lovely brown bits left behind are the best part and, a key ingredient in seasoning the sauce. Instead, I opted to use my braising pan to perform all steps of this recipe, making it a one-pot meal.I felt the sauce was quite thick for pasta (I served this w egg noodles) so I reserved about 1 1/2 cups of pasta water to thin it out. Once the noodles were done, I tossed them in the sauce prior to plating. This was ridiculously good. If you like Osso Buco, give this a try. It’s a special dish well worthy of the investment in your milk-fed veal shanks.

  • Breadcrumbs on March 13, 2011

    p. 462/3 - This sounds delicious and I would half the recipe since it calls for 6-8 lbs of veal shanks. Essentially veal is braised and a separate mushroom sauce is made to serve atop along w some pasta. Yum, what's not to like there!

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