Osso Buco Portobello

• 2 tablespoons flour
• Salt
• freshly ground black pepper
• 4 pieces veal shank, 2 inches thick
• 4 tablespoons extra virgin olive oil
• 4 large portobello mushrooms, stemmed, in slices 1/2 -inch wide
• 1/2 cup finely chopped shallots
• 4 cloves garlic, sliced
• 1 cup dry red wine
• 13 cup beef stock
• 2 tablespoons red wine vinegar
• 6 sprigs fresh thyme, more for garnish

1. Season flour with salt and pepper.
2. Spread on a plate and dust osso buco with it.
3. In a 4- to 5-quart casserole, heat 3 tablespoons oil on medium high.
4. Add meat and brown on both sides.
5. Remove.
6. Add mushrooms and cook, stirring, about 5 minutes, until they start to wilt and no longer look dry.
7. Remove.
8. Add remaining tablespoon oil to pot, reduce heat to low and saute shallots and garlic until just starting to brown.
9. Deglaze with wine and stock.
10. Season generously with pepper.
11. Stir in vinegar.
12. Return meat and mushrooms to pot, add thyme, cover and cook on very low about 1 hour 15 minutes, basting meat a few times, until meat is tender.
13. Season sauce with salt as needed.
14. Transfer meat, mushrooms and sauce to a warm platter, garnish with thyme sprigs and serve.

flour, salt, freshly ground black pepper, veal shank, extra virgin olive oil, portobello mushrooms, shallots, garlic, red wine, beef stock, red wine vinegar, thyme

Taken from cooking.nytimes.com/recipes/1012982 (may not work)