Osso buco bourguignon
Osso buco bourguignon

Preparation time 30 minutes

Total time: 3 hours

Ingredients

  1. 30 mL (2 tbsp.) butter
  2. 30 mL (2 tbsp.) olive oil
  3. 8 veal shanks
  4. To taste, salt and pepper
  5. 3 slices 0.5-cm (¼-inch) thick bacon, diced
  6. 1 container white mushrooms, sliced
  7. 1 container cremini mushrooms, cut in pieces
  8. 1 onion, diced
  9. 1 bag pearl onions, peeled*
  10. 500 mL (2 cups) red wine
  11. 2 packets demi-glace mix
  12. 1 packet gravy mix
  13. 1.25 L (5 cups) water
  14. To taste, fresh herbs (thyme, rosemary, bay leaf)

Dumplings

  1. 60 mL (¼ cup) hot mashed potatoes
  2. 60 mL (¼ cup) milk
  3. 1 egg, beaten
  4. 30 mL (2 tbsp.) butter
  5. 30 mL (2 tbsp.) finely chopped fresh herbs of choice
  6. To taste, salt and pepper

Dry ingredients

  1. 250 mL (1 cup) all purpose flour
  2. 10 mL (2 tsp.) quick-rising yeast
  3. 3-5 mL (½-1 tsp.) salt
  4. 125 mL (½ cup) grated cheddar
  5. To taste, finely chopped chives
  6. 125 mL (½ cup) grated cheddar for garnish

Directions

  1. Preheat oven to 180°C (350°F).
  2. Heat butter and oil in a large pot. Sear meat for 5 or 6 minutes on each side. Season and set aside. 
  3. In the same pot, fry diced bacon until browned. Remove from heat and set aside. Add mushrooms and onions to pot and fry in bacon fat. Set aside with the bacon. Deglaze pot with red wine and reduce by half. Add sauce mixes and water and bring gently to a boil.
  4. Add reserved ingredients to pot. Bring gently to a boil. Add the veal shanks and fresh herbs.
  5. Bake covered for 2 hours. Remove the lid and bake 30 more minutes.
  6. Remove from oven. Set aside. 
  7. In the meantime, prepare the dumplings. 
  8. Mix together all dumpling ingredients in a bowl (not dry ingredients). 
  9. Mix together all dry ingredients in another bowl. Add to potato mixture. Mix until just combined. 
  10. Use an ice cream scoop to spoon balls of dumpling batter into boiling osso buco broth (10 to 12 dumplings). Top each dumpling with a little grated cheese. Cover the pot and cook on stovetop over low heat for 20 minutes. 
  11. Serve veal shanks with a dumpling and coloured carrots. 

*Tip: Make your life simpler! Immerse pearl onions in boiling water for 30 seconds, put them straight into an ice bath, and then remove the peel. It ’s that easy!

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