Creamy Mushroom and Garlic Osso Bucco
Ingredients
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
Method
- 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