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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