Name: Slow-cooked osso buco with mixed mushrooms
Cook time: 540 min
Total time: 540 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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