Osso Buco with Mushrooms & Peas
- 1/4 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 6 veal shanks, about 3 lb. total, each cut for osso buco into slices about 1
- 1/4 cup olive oil
- 1 1/2 cups fresh cremini or shiitake mushrooms, halved if large
- 4 large shallots, chopped
- 2 cups beef broth
- 2 fresh thyme sprigs
- 2 cups frozen peas
On a large plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Coat the veal shanks evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
In a large fry pan over medium-high heat, warm the olive oil. Add the veal shanks and cook, turning once, until browned on both sides, about 5 minutes per side. Transfer the shanks to a slow cooker and scatter the mushrooms on top.
Sauté the shallots
Return the fry pan to medium-high heat, add the shallots, and sauté until tender and beginning to brown, about 3 minutes. Sprinkle with the reserved flour mixture and sauté for about 1 minute more. Pour in the broth and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the mixture over the veal.
Cook the veal
Tuck the thyme sprigs around the veal shanks. Cover and cook on high for 2 hours or on low for 4 1/2 hours according to the manufacturer's instructions. Scatter the peas on top, gently immerse them in the hot liquid with a large spoon and cook for 30 minutes more. Remove the thyme sprigs and discard.
Transfer the veal pieces to 6 plates, taking care that they do not fall apart. Season the sauce with salt and pepper. Spoon the sauce, mushrooms and peas over the veal and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).