Osso Bucco with Celery Root, Chestnuts, and Oyster Mushrooms

How to Braise Osso Bucco

Here is a classic braised dish of veal shank or Osso bucco with those winter accompaniments. I am a big fan of soft braised meats and it is really easy to do. Think crockpot to put into simple terms. You throw everything into a pot and let it cook for a few hours and the result is a tender delicious meal. I added some chestnuts, and mushrooms to the vegetable compote to give some different textures and flavors. This is a great for those cold winter nights. Here is the recipe I hope you enjoy it!

Recipe Ingredients

Osso bucco

4 veal shanks

1 onion

1 leek

2 carrots

2 stalks of celery

1 garlic bulb

1 cup of mushrooms stems

2 tbsp of tomato paste

1/2 bottle of red wine

8 cups of chicken or beef stock

2 bay leaves

1 sprig rosemary and thyme

1 tbsp of cornstarch with 2 tbsp of water

2 tbsp of butter

Salt and pepper

Celery root puree

1/2 celery root diced

1/3 cup cream

4 tbsp browned butter

Salt to taste

1/2 celery root diced

1 leek diced

1 cup of chestnuts diced (12)

1 cup of oyster mushrooms diced

2 tbsp of olive oil

2 tbsp of butter

1 tsp of fresh thyme

Salt and pepper

2 tbsp of snipped chives

Recipe Instructions

How to make Osso Bucco,

The is a basic braise.  Take veal shanks and season with salt and pepper.  In a braising pan with olive oil add the shanks to the pot to sear.  Sear on both sides for about 4 minutes until golden brown.  Then add all of your vegetables and cook for another 4 minutes.  Deglaze with red wine.  Then add your tomato paste.  Reduce the wine by half then add the beef stock (chicken stock).  Bring the stock to a boil and then turn down to a simmer.  Add the rosemary and thyme sprigs and cover.  Lightly simmer for 2- 2 1/2 hours until tender.  Then strain off half of the sauce into a sauce pot and reduce by half.  Finish the sauce by thickening it lightly with cornstarch slurry, and with butter. Adjust the seasoning with salt.  Set aside, keep warm, until ready to use.

How to make celery root puree,

Place celery root in a small pot and fill with water and 2 tsp of salt. Then bring to a boil and turn down to a simmer until celery root are tender. Strain off the water add the celery root back into the pot with browned butter, and warm cream, puree with either a hand blender or in a vita mix until smooth. Season with salt and keep warm.

To finish,

In a large saute pan add olive oil and celery root and a pinch of salt. Cook for 3-4 minutes on medium heat and then add your leeks, mushrooms, chestnuts, thyme, salt, and pepper. Cook for another 7 minutes until the vegetables are tender. Then finish with a little butter. Meanwhile take the meat off the bone trying to keep the meat intact as much as possible and place in a small pan. Add some of the sauce over the top of the meat and heat up just to make it hot (if it has cooled down) Then on a plate add your celery browned butter puree. Place a spoonfuls of vegetables on top of the puree. Then place the osso bucco on top of the everything. Spoon another little bit of the sauce overtop. Then finish with a little salt and chives on top of the meat. Serve and enjoy!