Osso buco with porcini and trumpet mushrooms

recipe for fall-off-the-bone osso buco with porcini and trumpet mushrooms served with creamy polenta:

Ingredients:

For the Osso Buco:

• 4 pieces of veal shanks, about 2 inches thick
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dried porcini mushrooms, soaked in hot water for 20 minutes and chopped
• 1/2 cup fresh trumpet mushrooms, sliced
• 2 sprigs fresh thyme
• 2 bay leaves

For the Creamy Polenta:

• 1 cup polenta
• 4 cups water
• 1 cup milk
• Salt and freshly ground black pepper, to taste
• 4 tablespoons butter
• 1/2 cup grated Parmesan cheese

Instructions:

For the Osso Buco:

1. Preheat your oven to 350°F (175°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove them from the pot and set aside.
4. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
6. Return the veal shanks to the pot and add the beef or veal stock, crushed tomatoes, chopped porcini mushrooms (strained from soaking liquid), fresh trumpet mushrooms, thyme sprigs, and bay leaves.
7. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
8. Braise the osso buco in the oven for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.

For the Creamy Polenta:

1. In a medium saucepan, bring the water and milk to a boil.
2. Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
3. Reduce the heat to low and simmer the polenta, stirring frequently, until it thickens, about 20-30 minutes.
4. Once the polenta is cooked to your desired consistency, remove it from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.

Serving:

1. To serve, spoon the creamy polenta onto plates or shallow bowls.
2. Place a piece of osso buco on top of the polenta, spooning some of the mushroom-tomato sauce over the meat.
3. Garnish with fresh parsley or grated Parmesan cheese, if desired.
4. Serve hot and enjoy your delicious fall-off-the-bone osso buco with porcini and trumpet mushrooms and creamy polenta!