Slow-cooked osso buco with mixed mushrooms

Italian-style slow-cooked osso bucco that will melt in your mouth.

  • 9 hrs cooking
  • Serves 6
  • Print


Slow-cooked osso buco with mixed mushrooms
  • 6 pieces beef osso buco (1.7kg)
  • 1/4 cup (35g) plain flour
  • 2 tablespoon olive oil
  • 1 brown onion (200g), chopped coarsely
  • 1 cup (250ml) marsala
  • 1 1/2 cup (375ml) beef stock
  • 1/4 cup (60ml) worcestershire sauce
  • 2 tablespoon wholegrain mustard
  • 2 sprigs fresh rosemary
  • 185 gram swiss brown mushrooms, sliced thickly
  • 155 gram portobello mushrooms, cut into 8 wedges
  • 155 gram oyster mushrooms, chopped coarsely
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup (35g) gravy powder
  • 2 tablespoon water
  • 1/2 cup coarsely chopped fresh flat-leaf parsley


Slow-cooked osso buco with mixed mushrooms
  • 1
    Coat beef all over in flour, shake off excess. Heat half the oil in a large frying pan; cook beef, in batches, until browned. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion, stirring, until onion softens. Add marsala; bring to the boil. Add onion mixture to 4.5-litre (18-cup) slow cooker; stir in stock, sauce, mustard and rosemary. Place beef in cooker, fitting pieces upright and tightly packed in a single layer. Add mushrooms to cooker. Cook, covered, on low, for 8 hours.
  • 3
    Carefully remove beef from cooker; cover to keep warm. Add cream and combined gravy powder and the water to cooker; cook, covered, on high, for 10 minutes or until mixture thickens slightly. Stir in parsley; season to taste. Serve beef with mushroom sauce.

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