Osso Buco is Italian comfort food at its most refined—slow-braised veal or beef shanks cooked until the marrow-rich meat is fall-off-the-bone tender, served atop buttery, silky polenta. This dish is pure indulgence, built slowly with layers of flavor: seared meat, a mirepoix base of carrots, onions, and celery, a rich wine and tomato braising liquid, and time. Finished with a bright gremolata of lemon zest, garlic, and parsley, it’s the kind of meal that turns a dinner into an event.
Why You’ll Love This Recipe:
Deep, complex flavor with very little hands-on effort.
Tender meat that melts on your fork.
Polenta soaks up every drop of the braising sauce.
Great for date nights, holidays, or comforting weekends.
Even better as leftovers—it ages beautifully.
Ingredients for Osso Buco with Creamy Polenta
We’re not reinventing the wheel—just using great parts. Let’s see them.
Veal shanks: The star of the dish, these meaty cuts are rich and flavorful. You can also use pork or lamb shanks for a twist.
Salt and pepper: Essential for seasoning, they enhance the natural flavors of the meat and vegetables.
All-purpose flour: This helps create a nice crust on the veal shanks when searing, adding depth to the dish.
Olive oil: A staple in Italian cooking, it adds richness and helps with browning the meat.
Unsalted butter: For a touch of creaminess and flavor, butter is a must in both the osso buco and polenta.
Onion, carrot, and celery: These aromatic vegetables form the base of the sauce, providing sweetness and depth.
Garlic: Adds a punch of flavor that elevates the entire dish.
Dry white wine: This deglazes the pot and adds acidity, balancing the richness of the meat.
Beef broth: A flavorful liquid that helps braise the shanks, making them tender and juicy.
Diced tomatoes: They add a touch of acidity and sweetness, enriching the sauce.
Dried thyme and bay leaf: These herbs infuse the dish with earthy flavors, enhancing the overall taste.
Lemon zest: A bright note that cuts through the richness, adding freshness to the dish.
Fresh parsley: For garnish, it adds a pop of color and a hint of freshness.
Cornmeal: The key ingredient for creamy polenta, providing a comforting texture.
Water or chicken broth: Used to cook the polenta, adding flavor and richness.
Grated Parmesan cheese: This adds a nutty, salty flavor to the polenta, making it irresistible.
Salt: To taste, ensuring the polenta is perfectly seasoned.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Osso Buco with Creamy Polenta
Creating Osso Buco with Creamy Polenta is a rewarding experience. Each step builds flavor and texture, making the final dish a true delight. Let’s break it down into simple steps that will guide you through this culinary journey.
Step 1: Prepare the Veal Shanks
Start by seasoning the veal shanks generously with salt and pepper. This simple step enhances the meat’s natural flavors. Next, dredge each shank in all-purpose flour, shaking off any excess. This will help create a beautiful crust when searing.
Step 2: Sear the Shanks
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Once hot, add the veal shanks. Sear them for about 8-10 minutes, turning occasionally until they are golden brown on all sides. This step locks in the juices and adds depth to the dish.
Step 3: Sauté the Vegetables
Remove the browned shanks and set them aside. In the same pot, toss in the diced onion, carrot, celery, and minced garlic. Sauté these aromatic vegetables for about 5 minutes until they soften. This forms the flavorful base for your sauce.
Step 4: Deglaze with Wine
Pour in the dry white wine, scraping the bottom of the pot to deglaze. This step is crucial as it lifts all those delicious browned bits. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Step 5: Simmer the Osso Buco
Now, add the beef broth, diced tomatoes, dried thyme, bay leaf, and the browned veal shanks back into the pot. Bring everything to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. The aroma will be irresistible!
Step 6: Make the Creamy Polenta
While the osso buco is simmering, it’s time to prepare the creamy polenta. In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Stir frequently for about 20-25 minutes until it thickens to a creamy consistency.
Step 7: Combine and Serve
Once the osso buco is tender, remove the bay leaf. Stir in the lemon zest and chopped parsley for a fresh finish. Serve the osso buco over a generous bed of creamy polenta. The combination of rich meat and velvety polenta is simply divine!
Tips for Success
Don’t rush the browning process; it adds depth to the flavor.
Feel free to marinate the veal shanks overnight for extra flavor.
Use homemade broth if possible; it elevates the dish.
Stir the polenta frequently to prevent lumps and ensure creaminess.
Garnish with extra parsley for a fresh touch before serving.
Equipment Needed
Large Dutch oven: Perfect for braising; a heavy pot with a lid works too.
Medium saucepan: Essential for cooking the creamy polenta; any pot will do.
Whisk: For stirring the polenta; a wooden spoon can also work.
Cutting board and knife: For prepping your vegetables and meat.
Variations of Osso Buco with Creamy Polenta
Pork Shanks: Swap veal for pork shanks for a more affordable option that still delivers rich flavor.
Lamb Shanks: For a gamey twist, use lamb shanks, which pair beautifully with the creamy polenta.
Vegetarian Version: Replace the meat with hearty mushrooms and use vegetable broth for a plant-based delight.
Spicy Kick: Add red pepper flakes or a splash of hot sauce to the sauce for a spicy version that warms the soul.
Herb Variations: Experiment with fresh herbs like rosemary or basil for a different aromatic profile.
Serving Suggestions for Osso Buco with Creamy Polenta
Side Salad: A crisp arugula salad with lemon vinaigrette complements the richness of the dish.
Wine Pairing: A robust red wine, like Chianti, enhances the flavors beautifully.
Presentation: Serve in shallow bowls, garnished with extra parsley for a pop of color.
FAQs about Osso Buco with Creamy Polenta
As you embark on your culinary journey with Osso Buco and Creamy Polenta, you might have a few questions. Here are some common queries that can help you navigate this delicious recipe.
Can I use a different type of meat for Osso Buco?
Absolutely! While veal is traditional, you can use pork or lamb shanks for a different flavor profile. Each option brings its own unique taste to the dish.
How do I know when the Osso Buco is done cooking?
The meat should be tender and easily pull away from the bone. A cooking time of 1.5 to 2 hours usually does the trick, but feel free to check for tenderness as you go.
Can I make the creamy polenta ahead of time?
Yes, you can prepare the polenta in advance. Just reheat it gently on the stove, adding a splash of water or broth to restore its creamy texture.
What can I serve with Osso Buco and Creamy Polenta?
A fresh side salad or roasted vegetables pairs wonderfully with this dish. A glass of robust red wine, like Chianti, also complements the flavors beautifully.
Is Osso Buco gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free flour for dredging. Always check labels to ensure your ingredients meet your dietary needs.
Final Thoughts
Cooking Osso Buco with Creamy Polenta is more than just preparing a meal; it’s about creating memories. The rich, tender meat paired with the creamy polenta brings a sense of comfort that warms the heart. Each bite tells a story, whether it’s a family gathering or a cozy night in. I love how this dish invites everyone to the table, sparking laughter and conversation. So, roll up your sleeves and embrace the joy of cooking. This recipe is sure to become a cherished favorite in your home, bringing warmth and happiness to every occasion.
Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set aside.
In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.
Add the beef broth, diced tomatoes, thyme, bay leaf, and the browned veal shanks back into the pot. Bring to a simmer, then cover and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
While the osso buco is cooking, prepare the creamy polenta. In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the cornmeal, reducing the heat to low. Cook, stirring frequently, until thickened, about 20-25 minutes.
Stir in the Parmesan cheese, butter, and salt to the polenta. Keep warm until ready to serve.
Once the osso buco is done, remove the bay leaf and stir in the lemon zest and parsley. Serve the osso buco over a bed of creamy polenta.
Notes
For added flavor, marinate the veal shanks in the wine and herbs for a few hours or overnight before cooking.
Substitute the veal with pork shanks or lamb shanks for a different twist on this classic dish.
