Name: Veal shin on mushroom ragu
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 40 gram butter; 4 (1kg) veal osso buco; 2 clove garlic, crushed; 1 tablespoon fresh rosemary leaves; 1/2 cup (125ml) port; 1 cup (250ml) beef stock; Mushroom ragu; 40 gram butter; 2 clove garlic, crushed; 1 (100g) flat mushroom, sliced thickly; 200 gram swiss brown mushrooms, trimmed; 200 gram shiitake mushrooms, sliced thickly; 1 (200g) red capsicum, sliced thickly; 1 (200g) green capsicum, sliced thickly; 1/2 cup (125ml) beef stock; 2 tablespoon port

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.

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Serves 4

Cook

2H 30M

Ingredients

40 gram butter

4 (1kg) veal osso buco

2 clove garlic, crushed

1 tablespoon fresh rosemary leaves

1/2 cup (125ml) port

1 cup (250ml) beef stock

Mushroom ragu

40 gram butter

2 clove garlic, crushed

1 (100g) flat mushroom, sliced thickly

200 gram swiss brown mushrooms, trimmed

200 gram shiitake mushrooms, sliced thickly

1 (200g) red capsicum, sliced thickly

1 (200g) green capsicum, sliced thickly

1/2 cup (125ml) beef stock

2 tablespoon port

Method

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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