Beer Braised Veal Osso Bucco with Red Wine Balsamic Mushrooms and Radish Salad
I don’t think I’ve ever eaten osso bucco, but I picked some up recently and thought I’d try it out. Holy crap. It’s excellent.
This is a recipe I make a lot with short ribs, feel free to substitute the meat, it still works.
Ingredients (osso bucco):
- 4 veal osso bucco
- 1/4 cup chopped sage
- 1 onion, diced
- 2 tsp nutmeg
- 1 tsp sugar
- 2.5 bottles of beer
- 1/2 cup flour seasoned with salt and pepper
- Salt, pepper, olive oil
Coat the veal in the flour and brown in a bit of olive oil. Set aside.
Sauté the onions on low for about 15 minutes, adding the sage, sugar and nutmeg for the last 5 minutes, seasoning with salt and pepper. Add the beer and bring to a simmer before adding the veal back in. Cover and cook for 1.5 hours. Uncover and cook on medium, stirring occasionally, for 20 minutes, until the sauce has thickened.
Ingredients (mushrooms):
- 2 cups of quartered mushrooms
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- Olive oil, salt and pepper
Sauté the mushrooms in oil until a bit soft, and season with salt and pepper. Add the balsamic and reduce, and then again with the red wine until it forms a sauce.
Ingredients (radish salad):
- 1 bunch of radishes, sliced thin
- Juice of half a lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Mix and let sit for about 15 minutes before serving so the radishes aren’t too bitter.
