Osso Buco with Creamy Polenta

Ingredients

• 4 Veal shanks
• 3 tablespoons Olive oil
• 1 Onion
• 1 Carrot
• 1 stalk Celery
• 3 cloves Garlic
• 1 cup Dry white wine
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 1 Bay leaf
• 1 teaspoon Orange zest
• 2 tablespoons Gremolata (parsley, lemon zest, garlic)
• 1 cup Polenta (coarse ground cornmeal)
• 4 tablespoons Butter
• 0.5 cup Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Arrowroot starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 tablespoon of arrowroot starch, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a shallow dish. Pat the 4 veal shanks dry with paper towels, then lightly coat each shank evenly with the arrowroot mixture.
2. 2Heat the 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Carefully place the seasoned 4 veal shanks into the hot oil and sear them for 3-4 minutes per side until deeply browned on all surfaces. Remove the veal shanks from the pot and set them aside on a plate.
3. 3Add the 1 finely chopped onion, 1 finely chopped carrot, and 1 finely chopped stalk of celery to the same pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened. Add the 3 minced cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 cup of dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the wine simmer and reduce slightly for about 2 minutes.
5. 5Stir in the 4 cups of beef broth, 2 tablespoons of tomato paste, 1 bay leaf, and 1 teaspoon of orange zest. Bring the liquid to a gentle simmer over medium heat.
6. 6Return the seared 4 veal shanks to the pot, nestling them into the simmering liquid so they are partially submerged. Cover the pot tightly with a lid and transfer it to a preheated oven set to about 165°C (160°C). Braise for 2.5 to 3 hours, or until the veal is fork-tender and easily pulls away from the bone.
7. 7About 30 minutes before the veal is finished braising, prepare the polenta. In a medium saucepan, bring 4 cups of beef broth to a boil over high heat. Gradually whisk in the 1 cup of polenta to prevent lumps. Reduce the heat to low, cover the saucepan, and cook, stirring frequently, for 20-25 minutes, until the polenta is thick and creamy. Stir in the 4 tablespoons of butter and the 0.5 cup of Parmesan cheese until melted and smooth.
8. 8Once the veal is tender, carefully remove the 4 veal shanks from the pot and place them on a clean plate. Discard the 1 bay leaf from the sauce. Skim any excess fat from the surface of the braising liquid. If the sauce is too thin, you can simmer it uncovered over medium-high heat for a few minutes to reduce it, or whisk the 1 tablespoon of arrowroot starch with 1 tablespoon of the warm braising liquid in a small bowl until smooth, then stir this mixture into the sauce and simmer for 1-2 minutes until slightly thickened.
9. 9Serve the osso buco by placing one veal shank over a generous portion of the creamy polenta on each plate. Spoon some of the sauce from the pot over the veal shank and polenta. Garnish each serving with a portion of the 2 tablespoons of gremolata just before serving.

Substitutions

Related Guides