Rich, rustic and full of comfort, this Creamy Mushroom and Garlic Osso Bucco is a modern twist on a classic. Slow-cooked until meltingly tender, the beef is bathed in a garlicky, creamy sauce packed with mushrooms and spiced with our warm, aromatic Baharat blend. It’s the kind of dish that feels fancy—but is secretly foolproof. Serve with mash, polenta or crusty bread to soak up every last bit.

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.