OSSOBUCO & POLENTA (BRAISED VEAL SHANKS)

Ossobuco con polenta is a typical recipe from Lombardy.

However, I want to preface that, this recipe for ossobuco con polenta, has nothing to do with the original “Ossobuco alla milanese” which instead of being eaten with polenta, is associated with risotto also Milanese style.

These are cooked the way I like them or if you like the way they are often cooked in the Bergamo area my homeland.

Delicious with polenta, they make a great one-pot meal that everyone likes.

Why You’ll Love This Recipe

• Authentic Flavors: A traditional Italian dish with rustic roots.
• Comforting: The combination of tender ossobuco and creamy polenta is pure comfort food.
• Versatile: The leftover sauce can be repurposed to elevate other dishes.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4

Ingredients

For the Ossobuco

• 4 veal shanks (ossibuchi)
• 1/2 can (about 7 oz) tomato pulp
• 1 clove garlic, minced
• 1 generous bunch parsley, chopped
• 1/2 cup red wine
• Flour, as needed for dredging
• Vegetable broth, as needed (or hot water)
• Salt and pepper, to taste
• Extra virgin olive oil, as needed

For the Polenta

• 14 oz (about 2 1/4 cups) cornmeal for polenta (preferably coarse-ground)
• 1.9 quarts (about 8 cups) water
• 1/2 tbsp coarse salt

Step-by-Step Method

1. Prepare the Ossobuco

1. Chop the Aromatics:
   • Clean and finely chop the parsley with the garlic clove.
2. Flour and Brown the Veal Shanks:
   • Dredge the veal shanks in flour.
   • Heat extra virgin olive oil in a large skillet and brown the shanks on all sides.
3. Deglaze and Season:
   • Deglaze the pan with red wine, scraping up any browned bits.
   • Season with salt and pepper.
4. Cook the Ossobuco:
   • Add the tomato pulp and lower the heat.
   • Simmer for about 90 minutes, or until the meat is tender and the bone begins to separate.
   • Baste with vegetable broth or hot water as needed to keep the sauce from drying out.
   • Halfway through cooking, add the chopped parsley.

2. Prepare the Polenta

1. Boil the Water:
   • Bring water to a boil in a large pot and add the coarse salt.
2. Add the Cornmeal:
   • Lower the heat or turn it off temporarily. Slowly sprinkle in the cornmeal while whisking rapidly to prevent lumps.
3. Cook the Polenta:
   • Return the pot to high heat and stir continuously with a wooden spoon.
   • Cook for 45–60 minutes, stirring from top to bottom in the same direction.
   • The polenta is ready when it pulls away cleanly from the sides of the pot.
4. Serve the Polenta:
   • Turn the polenta out onto a cutting board with a sharp tap and slice with a wooden knife or sewing thread for clean cuts.

3. Assemble and Serve

1. Plate the polenta on a large serving dish or individual plates.
2. Spoon the ossobuco and its sauce over the polenta.
3. Garnish with extra parsley if desired and serve hot.

Tips

• Leftover Sauce: Use any remaining sauce to dress pasta, such as spaghetti or tagliatelle.
• Cooking Polenta: Stirring continuously prevents lumps and ensures a creamy texture.
• Serving: Polenta tastes best when served fresh and warm, but it can be reheated by slicing and grilling or frying it.

Nutritional Information (Per Serving)

Ossobuco

Polenta

Buon Appetito!
Ossobuco con Polenta is a rich, satisfying meal that showcases the depth of Lombardy’s culinary traditions.

Gather your loved ones and enjoy this comforting dish that warms both the heart and the table.

Ossobuco & Polenta Recipe

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings 4

Calories 380 kcal

Ingredients

  

For the Ossobuco

• 4 veal shanks ossibuchi
• 1/2 can about 7 oz tomato pulp
• 1 clove garlic minced
• 1 generous bunch parsley chopped
• 1/2 cup red wine
• Flour as needed for dredging
• Vegetable broth as needed (or hot water)
• Salt and pepper to taste
• Extra virgin olive oil as needed

For the Polenta

• 14 oz about 2 1/4 cups cornmeal for polenta (preferably coarse-ground)
• 1.9 quarts about 8 cups water
• 1/2 tbsp coarse salt

Instructions

 

Prepare the Ossobuco

• Chop the Aromatics:
• Clean and finely chop the parsley with the garlic clove.
• Flour and Brown the Veal Shanks:
• Dredge the veal shanks in flour.
• Heat extra virgin olive oil in a large skillet and brown the shanks on all sides.
• Deglaze and Season:
• Deglaze the pan with red wine, scraping up any browned bits.
• Season with salt and pepper.
• Cook the Ossobuco:
• Add the tomato pulp and lower the heat.
• Simmer for about 90 minutes, or until the meat is tender and the bone begins to separate.
• Baste with vegetable broth or hot water as needed to keep the sauce from drying out.
• Halfway through cooking, add the chopped parsley.

Prepare the Polenta

• Boil the Water:
• Bring water to a boil in a large pot and add the coarse salt.
• Add the Cornmeal:
• Lower the heat or turn it off temporarily. Slowly sprinkle in the cornmeal while whisking rapidly to prevent lumps.
• Cook the Polenta:
• Return the pot to high heat and stir continuously with a wooden spoon.
• Cook for 45–60 minutes, stirring from top to bottom in the same direction.
• The polenta is ready when it pulls away cleanly from the sides of the pot.
• Serve the Polenta:
• Turn the polenta out onto a cutting board with a sharp tap and slice with a wooden knife or sewing thread for clean cuts.

Assemble and Serve

• Plate the polenta on a large serving dish or individual plates.
• Spoon the ossobuco and its sauce over the polenta.
• Garnish with extra parsley if desired and serve hot.