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Osso Bucco with Creamy Polenta

Yields: 5-6 servings | Prep Time: 40 min | Cook Time: 4 hours


4 ( 1 1/2- 2 inch thick pieces veal shank)

1 large sweet onion, finely chopped

2 large carrots , minced rough chop

1 celery rib, minced rough chop

3 garlic cloves minced

1 cup chicken stock ( I use organic)

1 cup red wine ( dry preferred, low budget chianti works)

1 cup flour

1 large can peeled whole tomatoes 35oz ( I use Cento Italian Brand)

3 fresh thyme sprigs

1/4 cup olive oil

3 table spoons canola oil

twine (optional to tie meat)

2 table spoons tomato paste


1 cup cornmeal

1/2 small onion minced

2 cups milk

2 cups water

1 teaspoon kosher salt

2 table spoons butter

1 table spoon olive oil

1/4 cup grated parmesan


1. Pre heat oven to 350. Wash meat, and pat dry. If desired you may tie with twine to hold shape while cooking. Tie following the fat protein of the meat and knot. Coat the veal shanks in flour and shake off any excess.

2. Heat the canola oil in a pan on medium- high and in batches sear all sides till golden brown all over. Roughly 3-5 min each side. Remove from pot and set aside to rest. Keep the brownings and pat dry a bit the canola oil from pan, add now the olive oil. On medium heat sweat the onions until translucent. Following add the garlic, carrots, celery, thyme and bay leaf. Stir occasionally for about 5 min till vegetables soften.

3. Add tomato paste to vegetables, and stir to distribute evenly. Deglaze the brownings with wine, scraping and incorporating the bits into the sauce. Place veal back into the pan, add chicken stock and cover with lid. Place in oven to braise for 3 1/2 hours. In the last hour I remove lid, and flip the shanks to cook without steam. This helps to reduce sauce and create a beautiful browning on the meat adding extra flavor. I plate with the bone in, so guests can enjoy the marrow inside that is packed with vitamins.

Polenta Recipe:

1. Add olive oil to pot, and sauté onions till translucent. Pour water,milk, parmesan and sprinkle salt into pot on medium high heat. Once rumbling add polenta and stir constantly while it thickens. If needed incorporate slowly more water, till you reach the texture desired.

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