Osso Buco with Mushrooms and Potatoes

This is a hearty veal shank recipe that is perfect for a crisp fall or winter evening. The combination of dried and fresh mushrooms meld with the red wine and herbs magically, and because the dish contains potatoes the meal is complete.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a large slow cooker

1 ounce dried porcini mushrooms

1¹/₂ cups Beef Stock or purchased stock

4 to 6 meaty veal shanks, about 2-inches thick

All-purpose flour for dredging

¹/₃ cup olive oil, divided

2 tablespoons unsalted butter

2 large onions, diced

3 garlic cloves, minced

1 pound cremini mushrooms, wiped with a damp paper towel, stemmed, and sliced

1 cup dry red wine

3 large redskin potatoes, scrubbed and cut into ³/₄-inch cubes

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1 bay leaf

Salt and freshly ground black pepper to taste

1. Combine porcini mushrooms and stock in a saucepan, and bring to a boil over high heat, stirring occasionally. Soak mushrooms for 10 minutes, pressing mushrooms down with the back of a spoon to keep them submerged. Drain mushrooms, reserving soaking liquid, and chop mushrooms. Strain soaking liquid through a sieve lined with a paper coffee filter or a paper towel. Set aside.

2. Coat veal with flour, shaking off any excess. Heat ¹/₄ cup oil in a large skillet over medium-high heat. Add as many veal shanks as will fit in a single layer, and brown them for 3 to 4 minutes per side, or until lightly browned. Work in batches if necessary. Transfer shanks into the slow cooker.

3. Add remaining olive oil and butter to the skillet. Add onions, garlic, and mushrooms. Cook, stirring frequently, 3 to 5 minutes, or until mushrooms soften. Scrape mixture into the slow cooker. Add wine, potatoes, parsley, rosemary, bay leaf, porcini, and soaking liquid to the slow cooker, and stir well.

4. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until meat is very tender. Remove as much fat as possible from the surface of the slow cooker with a soup ladle. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

 Substitute 2-inch cubes of boneless pork shoulder or country ribs for the veal.

Osso buco has become synonymous with “veal shank” in this country as well as in Italy. Unlike lamb shanks, which are almost always braised whole, veal shanks are cut into crosswise slices. Osso buco means “pierced bone,” and the marrow from the bone is considered such a delicacy that special marrow spoons are served with the dish.