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Osso buco with soft polenta
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Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Classic Osso Buco from Piedmont, Italy: Tender veal shanks served over creamy polenta.
Ingredients:
  • Soft polenta, to serve
  • 125.00 ml plain flour
  • 8 (175g each) veal shanks
  • 113.75 gm olive oil
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, diced
  • 2 celery sticks, diced
  • 250.00 gm white wine
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 127.50 gm chicken style liquid stock
  • 20.00 ml thyme leaves
  • 2 dried bay leaves
Instructions:
  • Preheat your oven to 150C. Spread a layer of flour on a plate and season generously with salt and pepper.
  • Dredge veal in flour, removing any excess. Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Sear shanks in batches for 2 to 3 minutes per side until lightly browned. Place in a 4-liter ovenproof dish.
  • In a frying pan over medium heat, warm up the remaining 1 tablespoon of oil. Add onion, carrot, celery, and garlic, stirring often until soft (about 7 to 8 minutes). Turn up the heat to high, pour in the wine, and cook for 2 minutes. Mix in tomatoes, stock, thyme, and bay leaves, and bring to a boil. Pour this flavorful mixture over the veal, cover, and bake for 1 1/2 hours.
  • Continue cooking uncovered for an additional 30 minutes until the veal is fork-tender and the sauce thickens slightly. Don't forget to remove the bay leaves before serving.
  • - Distribute the polenta evenly among the serving bowls. - Place 2 shanks on top of each bowl of polenta. - Drizzle the sauce over the shanks and serve immediately.

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