Porcini Mushroom Osso Buco with Artichokes
- Total time
- 8 h 30 min
- Prep Time
- 4 h 30 min
- Cooking Time
- 4 h
- Portions
- 4
- Difficulty
- Hard
- Cuisine
- Italian
This hearty Osso Buco combines rich beef shank with the earthy aroma of porcini mushrooms and the delicate acidity of lemon. The porcini and artichokes each provide their own Umami, which very finely balances the flavor and makes this dish one of our favorite recipes. The long, slow braise makes the meat incredibly tender. Served with creamy sage mashed potatoes, it becomes an unforgettable main course.
Instructions
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Step 1
Preparation: Tie the beef shanks with kitchen twine to maintain their shape and juiciness. Lightly coat them in flour. Clean/drain the artichokes, slice the lemon, and halve the onions. Sear: Heat the clarified butter in a Dutch oven or braiser. Sear the beef shanks sharply on all sides and set aside. Braise: Place the artichokes, lemon slices, onions, garlic, and thyme bundle into the braiser. Cover with the porcini mushrooms, then place the seared shanks on top. Fill with broth and white wine until everything is lightly covered. Cook: Braise in a preheated oven at 120°C (248°F) for at least 4 hours. Add broth or water as needed. For the last 30 minutes, increase the temperature to 200°C (392°F) for a slight crust. Mashed Potatoes: Cook the potatoes. Sauté garlic and sage in hot butter, then add to the mashed potatoes with milk. Mash and season with salt and pepper. Serve together.
Nutrition per serving
- Calories
- 750 kcal
- Fat
- 35.0 g
- Carbohydrates
- 40.0 g
- Protein
- 45.0 g
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