Creamy Mushroom and Garlic Osso Bucco

Creamy Mushroom and Garlic Osso Bucco


8 Veal Osso Bucco coated in plain flour

1/4 cup extra virgin olive oil

2 teaspoons Screaming Seeds Baharat blend

1 onion and carrot, chopped

2 garlic cloves, crushed

500g button mushrooms

400g crushed tomatoes

2 cups of chicken stock

1/3 cup chopped parsley

1/2 cup light sour cream

Potato mash or soft polenta to serve


  • Heat 2 tablespoons oil in oven proof dish, cook veal in batches until brown all over, set aside
  • Heat remaining oil, cook onion, garlic, carrot and mushrooms add Screaming Seeds Baharat cook until soft
  • Stir in tomatoes and stock, return veal to dish, bring to the boil
  • Cook covered in oven set at 160 C for 90 minutes
  • Remove cover simmer for 30 minutes ensure the sauce has thickened
  • Stir through sour cream and parsley

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