Veal shin on mushroom ragu

Slow-cooked veal shin (the cut also known as osso buco) and earthy mushroom ragu are perfect winter comfort food, especially served on a bed of warm, creamy polenta.
Veal shin on mushroom ragu
2H 30M


Mushroom ragu


1.Preheat oven to 160°C (140°C fan-forced).
2.Melt butter in medium flameproof casserole dish, cook veal, uncovered, until browned both sides. Add garlic, rosemary, port and stock, cook, covered, in oven 2¼ hours.
3.Meanwhile, make mushroom ragu. Heat butter in large frying pan, cook garlic, mushrooms and capsicums, stirring, until vegetables are browned lightly and tender. Stir in stock and port, cook, covered, 30 minutes.
4.Divide veal and ragu among serving dishes, serve with soft polenta, if desired.

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