Creamy Mushroom and Garlic Osso Bucco

Shop blend


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


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

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