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Local-Style Veal Osso Buco with Shitake Mushrooms



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12 pcs. (9 lb.) Veal Osso Buco, Hindshank or Foreshank, cut 1-1/2 inches thick (IMPS/NAMP 1337 or 1312)
1 tbsp. salt
1 tbsp. pepper
3/4 cup all-purpose flour
1 cup vegetable oil, divided
7 oz. onions, coarsely chopped
4 oz. carrots, coarsely chopped
15 (1-1/2 oz.) garlic cloves, crushed
1-1/2 cups dry sherry
1-1/2 cups soy sauce
1 cup sugar
2/3 cup fresh cilantro, chopped
1-1/2 tbsp. five-spice powder
3-1/2 qt. chicken broth or stock
1 lb. snow peas
8 oz. fresh shiitake mushrooms, sliced
6 oz. mixed red and yellow bell peppers, cut into julienne
4 oz. onions, cut into julienne
1/3 cup cornstarch
1/3 cup water
2 tbsp. garlic, minced
2-1/4 qt. reserved strained braising liquid


  1. 1
    Combine flour, salt and pepper. Dredge shanks in flour mixture; shake off excess. Brown shanks on both sides in 1/2 cup oil in large braising pan; remove shanks from pan.
  2. 2
    Heat oven to 350°F. Add chopped onions, chopped carrots and crushed garlic to drippings in braising pan. Sauté 5 minutes or until soft. Stir in sherry, soy sauce, sugar, chopped cilantro and five-spice powder.
  3. 3
    Return shanks to pan. Add broth; bring to a boil. Cover pan tightly. Cook in 350°F oven 1 to 1-1/2 hours or until veal is fork-tender.
  4. 4
    Remove shanks from pan; keep warm. Strain and reserve braising liquid; press and discard solids.
  5. 5
    For Sauce: Combine snow peas, mushrooms, mixed peppers and julienned onions. Mix cornstarch and water to form a slurry.
  6. 6
    Stir-fry 3 oz (about 1 cup) vegetable mixture and 1/2 tsp garlic in 2 tsp oil 2 to 3 minutes or until crisp-tender. Add 3/4 cup reserved braising liquid and 1 Tbsp cornstarch slurry. Cook until thickened.
  7. 7
    Plate 1 veal shank on top of noodle cake; top with vegetable-sauce mixture.


Sam Choy's, Honolulu, Hawaii, Chef Sam Choy

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preparation methods
cuisines European, Italian


Sep 1, 2011 02:52 CDT

Perfect that Chivo Mutton on sale in Miami and Beef Ribs too...same recipe for home. Wow, that smells so good!


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