Osso Buco with Creamy Polenta

Name: Osso Buco with Creamy Polenta
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in veal shanks, about 1 1/2 inches thick (beef shanks also work); 1 1/2 tsp salt; 1/2 tsp black pepper; 1/3 cup all-purpose flour; 3 tbsp olive oil; 2 tbsp butter; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 3 cloves garlic, minced; 1 cup dry white wine; 1 (14.5 oz) can diced tomatoes; 1 1/2 cups beef or chicken broth; 2 bay leaves and 3 thyme sprigs; For the gremolata: 2 tbsp chopped parsley, zest of 1 lemon, 1 small garlic clove, grated; For the polenta: 4 cups water or milk, 1 cup polenta, 1 tsp salt, 2 tbsp butter, 1/2 cup grated Parmesan

Thick cross-cut veal shanks braised slowly with wine, tomatoes and vegetables until falling off the bone, then finished with bright gremolata and served over soft polenta.

Prep25 min

Cook2 hr 30 min

Total2 hr 55 min

Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Instant-read thermometerFor knowing when meat is done

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Ingredients

4 bone-in veal shanks, about 1 1/2 inches thick (beef shanks also work)

1 1/2 tsp salt

1/2 tsp black pepper

1/3 cup all-purpose flour

3 tbsp olive oil

2 tbsp butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 cup dry white wine

1 (14.5 oz) can diced tomatoes

1 1/2 cups beef or chicken broth

2 bay leaves and 3 thyme sprigs

For the gremolata: 2 tbsp chopped parsley, zest of 1 lemon, 1 small garlic clove, grated

For the polenta: 4 cups water or milk, 1 cup polenta, 1 tsp salt, 2 tbsp butter, 1/2 cup grated Parmesan

Steps

Heat the oven to 325°F. Tie kitchen string around each shank to hold its shape. Season with salt and pepper and dust with flour.

Brown the shanks in the oil in a Dutch oven over medium-high heat, about 4 minutes per side. Set aside.

Lower the heat, add the butter, onion, carrot and celery and cook until soft, 8 minutes. Add the garlic for 1 minute.

Pour in the wine and simmer until reduced by half, scraping the pot. Add the tomatoes, broth and herbs, return the shanks in a single layer and bring to a simmer.

Cover and braise in the oven 2 to 2 1/2 hours, turning once, until the meat is very tender. Meanwhile mix the gremolata.

For the polenta, bring the water and salt to a boil, whisk in the polenta and cook over low heat, stirring often, 25 to 30 minutes; stir in the butter and Parmesan.

Spoon polenta onto plates, top with a shank and sauce, and sprinkle with gremolata. Don't forget to scoop out the marrow.

TipAsk the butcher for hind shanks cut from the center; they're meatier and have the biggest marrow bones.