Osso Buco with Mushroom and Green Peppercorn Sauce
Osso buco has become a widely used ingredient in recent times for gourmet preparations, reviving the value of an inexpensive cut of beef that can be transformed into a delicious meal. This dish, featuring a rich mushroom and green peppercorn sauce, is perfect for cold days and pairs wonderfully with...
Ingredients
osso buco4
medium onion1
garlic2clove
dried mushrooms180g
red wine1cup
mustard1tbsp
thyme1tsp
green peppercorns1tsp
salt
oil
Nutrition (per serving)
Calories
44.9kcal (2.24%)
Protein
2.5g (5.1%)
Carbs
5.7g (2.08%)
Sugars
1.3g (2.6%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Osso Buco with Mushroom and Green Peppercorn Sauce
- Step 1
Soak the dried mushrooms in water for at least 3 hours.
- Step 2
Heat oil in a pot, and once hot, add the osso buco, seasoned with salt and pepper.
- Step 3
Sear the meat on both sides until golden brown, then remove from the pot.
- Step 4
In the same oil, sauté the chopped onion and garlic.
- Step 5
Add the rehydrated mushrooms, thyme, green peppercorns, salt, and mustard to the pot.
- Step 6
Pour in the red wine and return the osso buco to the pot.
- Step 7
Cook over low heat for approximately 1 hour. If using a pressure cooker, cook for about 30 minutes.
- Step 8
Once the meat is tender, remove it from the pot and let the sauce reduce by cooking for an additional 5 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
44.9kcal (2.24%)
Protein
2.5g (5.1%)
Carbs
5.7g (2.08%)
Sugars
1.3g (2.6%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a deeper flavor, let the osso buco marinate in red wine and spices for a few hours before cooking.
If you don't have green peppercorns, you can substitute with black peppercorns, but the flavor will be slightly different.
Serve with creamy mashed potatoes or crusty bread to soak up the sauce.
FAQS
Can I use fresh mushrooms instead of dried mushrooms?
Yes, you can use fresh mushrooms, but dried mushrooms provide a more concentrated flavor. If using fresh mushrooms, you can skip the soaking step.
What type of red wine should I use?
Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. Avoid sweet wines as they may alter the taste of the dish.
Can I make this dish ahead of time?
Yes, this dish can be made ahead of time. The flavors will develop even more if stored in the refrigerator and reheated before serving.
What sides pair well with this dish?
This dish pairs well with white rice, roasted vegetables, mashed potatoes, or even a simple green salad.
Can I make this dish without wine?
Yes, you can substitute the wine with beef or vegetable broth, but the flavor profile will be slightly different.
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North Terrace, Adelaide, South Australia, 5000
Australia