Osso Buco with Polenta
ID: 4c71e302...
A comforting, classic Italian dish featuring tender veal shanks slow-braised in a rich tomato and white wine sauce, served alongside creamy cornmeal polenta.
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🍳 Cooking Flow
Season and score the veal shanks, then sauté chopped onions and garlic with plum tomatoes and sauce to make the base. → Dredge the veal shanks in flour and sear in olive oil with whole garlic, then deglaze with white wine. → Transfer the shanks to a baking pan with tomato sauce and bake at 400°F for 1 hour. → Whisk yellow cornmeal into boiling salted water and cook slowly for 20 minutes until creamy. → Serve the tender Osso Buco with the warm polenta and rich tomato sauce.
Cooking Steps
Brief Cooking Order
Season and score the veal shanks, then sauté chopped onions and garlic with plum tomatoes and sauce to make the base. → Dredge the veal shanks in flour and sear in olive oil with whole garlic, then deglaze with white wine. → Transfer the shanks to a baking pan with tomato sauce and bake at 400°F for 1 hour. → Whisk yellow cornmeal into boiling salted water and cook slowly for 20 minutes until creamy. → Serve the tender Osso Buco with the warm polenta and rich tomato sauce.
Introduction
A comforting, classic Italian dish featuring tender veal shanks slow-braised in a rich tomato and white wine sauce, served alongside creamy cornmeal polenta.
Step 1
Season the veal shanks generously with salt and black pepper on both sides. Cut the connective tissue membrane on the sides of the shanks in 2-3 spots to prevent the meat from curling up during cooking.
Step 2
Heat a drizzle of olive oil in a Dutch oven or large pot. Add the chopped onion and sliced garlic, and sauté until lightly golden.
Step 3
Stir in the chopped plum tomatoes. Let them cook for about a minute to break down slightly.
Step 4
Pour in the tomato sauce, stir well, and set to a low simmer to cook slowly.
Step 5
In a separate large skillet, heat olive oil with 2 whole garlic cloves to infuse flavor into the oil.
Ingredients List
Important Notes
Always make small cuts along the outer membrane of the veal shanks to prevent them from curling and lifting up while searing.
When making polenta, pour the cornmeal into the water slowly while whisking continuously to avoid any lumps.
Deglazing the pan where the meat was seared ensures all the delicious, caramelized meat flavors are integrated into the final sauce.
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