Saturday, July 20 2024

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.





  • 4 veal shanks (ossibuchi)
  • 1/2 can (about 7 ounces) of tomato pulp
  • 1 clove of garlic
  • 1 generous bunch of parsley
  • 1/2 cup of red wine
  • Flour (as needed)
  • Vegetable broth (as needed)
  • Salt and pepper (to taste)
  • Extra virgin olive oil (as needed)

For the Polenta:

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



Begin cooking ossobuco with polenta by cleaning the parsley and chopping it with the garlic clove.

Flour the ossi buchi, and brown them in extra virgin olive oil.

When the bones are well browned, deglaze them with red wine and adjust the salt and pepper.

Add the ready tomato pulp, lower the heat and cook for about 90 minutes, or until the ossobuchi are tender and the center bone begins to pull away from the meat, basting if necessary with vegetable stock or alternatively hot water and adding chopped parsley halfway through cooking.

After the necessary time has elapsed, check the cooking time, turn off the stove and serve the ossobuco on a bed of polenta or by portioning the polenta as in the photo.

Prepare the polenta.

Bring water to boil in a pot, salt it with the half tablespoon of coarse salt.

When the water boils lower the heat or better yet turn off the stove, pour in the flour by sprinkling and stir quickly with a whisk so that no lumps form.

When finished pouring in the flour, continue stirring rapidly until the flour has absorbed the water.

Raise or turn on the heat and stir from top to bottom always in the same direction being careful of splattering.

The cooking time should be about 45 to 60 minutes always on high heat, the polenta is ready when it comes off the pot.

Turn it over with a sharp tap on the cutting board.

The polenta should be cut with a wooden knife or white sewing thread that allows for clean, perfect slices.

If you have leftover sauce from the ossobuco you can use it to season spaghetti

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