Osso Buco in Beer with Mushrooms, Red Onions and Chestnuts Recipe

Makes 2-3 dishes

Ingredients:

-1 kg/2 pounds veal shanks

-6-8 champignon/ portobello mushrooms, sliced

-2 red onions, cut into quarters

-200 grams vacuum packed chestnuts

-5-6 whole garlic cloves, peeled

-1 tbsp vegetable oil, for frying

-½ tsp salt, or to taste

-¼ tsp cracked black pepper, or to taste

-¼ tsp ground cumin

-¼ tsp ground turmeric

-¼ cup brown sugar

-1 tsp dried thyme

-500 ml beer

Instructions:

1) In a large pot, heat oil and fry the veal shanks on both sides. Remove from pot and set aside.

2) Fry onion until translucent. Add mushrooms and fry for 2-3 minutes.

3) Add the veal shanks, chestnuts, garlic cloves and spices. Pour the beer into the pot and bring to a boil.

4) Lower the heat and cook, covered, for about 2 hours, stirring occasionally, until the sauce is reduced and veal shanks are cooked through and tender.