INGREDIENTS
For 2.5 kg. veal shank cut into 3.5 cm thick slices:
- 15 grams of salt
- 5 g of black peppercorns
- 1 gram of nutmeg
- 3.5 grams of pepper
- 5 grams of coriander
- 2.5 equal tsp thyme
- 10 g of granulated garlic
- 7 grams of onion powder
- 100 g beef tallow
- 350 ml. white semi-sweet wine
- 700 g beef bone broth
- 2 bay leaves
- Flour (for a light coating)
- 100 g of dried forest mushrooms
- 14-15 large round mushrooms
- 4-5 red peppers
We preferred to cook on an indirect wood-burning oven, you can use a traditional oven for the same purpose.
PREPARATION OF THE BEEF KNOCK AND THE SPICES
Your first task is to prepare the spice mixture. Put the whole spices in a mortar and grind them to powder. Mash them well to release their full flavor. Then add the salt, the rest of the spices and the herbs - except for the bay leaves. Place the osso buco beef shank pieces in a large bowl; arrange them in a single layer. Sprinkle the spice mixture with salt on both sides and set aside while you heat the oven. Remove the stems from the round mushrooms. Take a deep bowl and soak the dried wild mushrooms in water.
PREPARE THE OVEN FOR THE BEEF KNOCK IN THE COTTOL
Before proceeding, you must preheat the oven.
Before the oven reaches the desired temperature, it's time to put the shank on. Place the wild mushrooms soaked in water in the clay pot and add the stalks of the round mushrooms. Dip the beef in flour and arrange the pieces on top of the mushrooms. Then carefully add the wine, being careful not to wash out the flour. Add the stock, followed by enough water so that the liquid level reaches the surface of the meat without completely covering it. Finally, cut the butter into pieces and add it together with the bay leaves.
When the oven temperature reaches 200⁰C, place the clay pot in the upper chamber of the oven and cook for about 3.5 hours.
While the veal shank is in the oven, grill round mushrooms and red peppers (grill or grill pan).
Remove them from the grill when done. You will add the mushrooms to the crock pot at the last stage of the cooking process. You will use the roasted peppers when it is time to serve the dish.
After three hours, remove the clay pot from the oven. Open the lid and add the fried mushrooms on top. Close the lid and cook for another 30-45 minutes.
Carefully remove the clay casserole from the oven and wait for it to cool down a bit. Meanwhile, peel the peppers. Place them in a large, oblong dish and slice them. Add salt, vinegar and a little olive oil. Serve a large piece of beef on top, along with the bone. Add the wild mushrooms and the roasted mushrooms as well. Pour the sauce from the pot over them and sprinkle them with ground walnuts.
Good red wine and good company are a must.
Happy cooking everyone!
