Osso buco bourguignon Recipe

Name: Osso buco bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6-8 servings
Ingredients: 30 mL (2 tbsp.) butter; 30 mL (2 tbsp.) olive oil; 8 veal shanks; To taste, salt and pepper; 3 slices 0.5-cm (¼-inch) thick bacon, diced; 1 container white mushrooms, sliced; 1 container cremini mushrooms, cut in pieces; 1 onion, diced; 1 bag pearl onions, peeled*; 500 mL (2 cups) red wine; 2 packets demi-glace mix; 1 packet gravy mix; 1.25 L (5 cups) water; To taste, fresh herbs (thyme, rosemary, bay leaf); 60 mL (¼ cup) hot mashed potatoes; 60 mL (¼ cup) milk; 1 egg, beaten; 30 mL (2 tbsp.) butter; 30 mL (2 tbsp.) finely chopped fresh herbs of choice; To taste, salt and pepper; 250 mL (1 cup) all purpose flour; 10 mL (2 tsp.) quick-rising yeast; 3-5 mL (½-1 tsp.) salt; 125 mL (½ cup) grated cheddar; To taste, finely chopped chives; 125 mL (½ cup) grated cheddar for garnish

Ingredients

30 mL (2 tbsp.) butter
30 mL (2 tbsp.) olive oil
8 veal shanks
To taste, salt and pepper
3 slices 0.5-cm (¼-inch) thick bacon, diced
1 container white mushrooms, sliced
1 container cremini mushrooms, cut in pieces
1 onion, diced
1 bag pearl onions, peeled*
500 mL (2 cups) red wine
2 packets demi-glace mix
1 packet gravy mix
1.25 L (5 cups) water
To taste, fresh herbs (thyme, rosemary, bay leaf)
60 mL (¼ cup) hot mashed potatoes
60 mL (¼ cup) milk
1 egg, beaten
30 mL (2 tbsp.) butter
30 mL (2 tbsp.) finely chopped fresh herbs of choice
To taste, salt and pepper
250 mL (1 cup) all purpose flour
10 mL (2 tsp.) quick-rising yeast
3-5 mL (½-1 tsp.) salt
125 mL (½ cup) grated cheddar
To taste, finely chopped chives
125 mL (½ cup) grated cheddar for garnish

PREP TIME 30m	COOK TIME 2h30m	TOTAL TIME 3h
YIELD 6-8 servings

Instructions

Preheat oven to 180°C (350°F).
Heat butter and oil in a large pot.
Sear meat for 5 or 6 minutes on each side.
Season and set aside.
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.
Add reserved ingredients to pot.
Bring gently to a boil.
Add the veal shanks and fresh herbs.
Bake covered for 2 hours.
Remove the lid and bake 30 more minutes.
Remove from oven. Set aside.
In the meantime, prepare the dumplings.
Mix together all dumpling ingredients in a bowl (not dry ingredients).
Mix together all dry ingredients in another bowl.
Add to potato mixture.
Mix until just combined.
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.
Serve veal shanks with a dumpling and coloured carrots.