Description
A delicious recipe for Osso Buco served with creamy polenta, perfect for a hearty meal.
Ingredients
Scale
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 cup cornmeal (for creamy polenta)
- 4 cups water or chicken broth (for creamy polenta)
- 1/2 cup grated Parmesan cheese (for creamy polenta)
- 2 tablespoons unsalted butter (for creamy polenta)
- Salt, to taste (for creamy polenta)
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg