Veal Ossobuco with Polenta, this is Italian comfort food at its best. The veal shank is so tender it falls off the bone, along with that sauce formed from the juices, broth, and the mirepoix offering nothing but flavor and juiciness. What better than a bed of smooth and creamy polenta to house something as spectacular as this ossobuco? And don't forget to taste that bone marrow, delizioso!
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Veal Ossobuco with Polenta an absolute favorite Italian classic
There are some recipes that really have my heart, and this is one of them. Ossobuco (not ossobucco as sometimes it is wrongly written), is an Italian word that means bone (osso) with a whole (buco). As you notice in the picture, this veal shank has the bone with the center full of rich marrow. If this dish is really enjoyed, you will see that bone clean and all the marrow sucked from the center. Today I am so excited to share this amazingly luxurious Veal Ossobuco with Polenta with all of you, so let's get started!
Ingredients and substitutions
Here is the list of ingredients to make the ossobuco:
- Veal shanks. Instead of the veal, you could use beef, lamb, or pork.
- Flour. All-purpose or 00. Use a gluten-free flour if you wan to make the dish gluten-free.
- Carrots, celery, and onion. The base for every soffritto (mirepoix). I used red onion.
- Garlic.
- Crushed tomatoes. You could use San Marzano tomatoes broken up with your hand or a masher, polpa, or diced tomatoes.
- Beef broth. Vegetable stock would work, but really the beef broth enhances the flavor.
- White wine.
- Fresh rosemary. Or dried rosemary.
- Salt and pepper.
How to make Veal Ossobuco with Polenta
The key to easing the work for this recipe is to do the prep, and then get into it. With that being said, here is how we start:
- Firstly, peel and wash your carrots, celery, and onion. Finely mince them and set aside in a bowl. Peel and press the garlic and place in the bowl with the mirepoix.
- Secondly, pour some white wine in a glass, and spoon some crushed tomato into a bowl.
- Thirdly, get a shallow bowl, sprinkle in flour, season with salt and pepper, and blend.
Seasoning, dredging, and browning the veal
Some say 'do you really need to dredge the veal shanks in flour'? I say yes. Dredging any meat in flour is a great way to seal all those lovely juices, and also the caramelization that happens when fried is amazing, and that will be released in the sauce. Here is how to do it:
- Season both sides of the veal shank with salt and pepper.
- Use a sharp knife to cut the membrane around the perimeter of the shank. Make three cuts so that the shank does not curl up when cooking.
- Grab that bowl of seasoned flour and coat all sides of the veal. Give them a shake and place on a dish. Do the same for the other veal ossobuco.
- Grab a medium frying pan, drizzle with some evo oil. Turn heat to a medium to high heat. Once oil is nice and hot, place the dredged veal shanks into the pan.
- Fry until you see a nice golden brown color happening, then turn over and brown the other side.
- Lastly, take the veal ossobuco out of the pan and place on a plate. Set the ossobuco aside and keep the pan for the next step.
Building the braising sauce for our Veal Ossobuco with Polenta
The shanks are nice and browned, now it is time to build the sauce that the veal ossobuco will cook in. This is how I do it:
- Toss your garlic, carrot, celery and onion mixture into the pan you fried the ossobuco. Give it a good toss and season with salt and pepper. Let that sauté for 5 minutes.
- Pour in the wine and make sure to scrape the bits from the bottom of the pan with a wooden spoon. Once the alcohol has cooked out, add in some of the beef broth. Give this a good stir. Throw in a few sprigs of fresh rosemary. Let that simmer on low for 10 minutes.
- Turn off heat.
Time to get the shanks ready for the oven
We are ready to get these veal ossobuco into the oven.
- Grab a nice size baking dish that both the shanks will fit into nicely with space around. Pre-heat oven to 375°F/190°C.
- Ladle about ½ of the braising liquid along with the veggies into the baking dish. Place the veal ossobuco in and then pour the rest of the braising liquid on top.
- Cover tightly with foil paper, and place onto the middle rack of the oven.
- Roast for two hours, then uncover and lower the heat to 350°F/180°C. Cook for additional 45 minutes.
- Take out of the oven and let rest for 10 minutes.
Making the Polenta
While the veal is resting we can make the polenta. Today I am using the instant polenta, which takes mere minutes to make:
- In a medium pot bring some salted water to boil. Once boiling, slowly add the polenta flour and whisk as you are adding so you don't develop lumps.
- Keep stirring and turn off heat. Add butter and grated Parmigiano, give it a good whisk until nice and creamy.
If you want to do the traditional polenta, remember that it takes about 45 minutes to cook, so allow yourself the time. If there is leftover polenta, it makes for tasty polenta fries.
Time to plate our Veal Ossobuco with Polenta
- Grab a nice oval serving platter. Scoop the polenta onto the platter.
- Place the ossobuco on top of the polenta and spoon some sauce over the top of the shanks, making sure to get some of the veggies.
Time for a taste
I am so excited to dig into this dish. The meat is so tender it is falling off the bone. A little of the polenta to accompany the veal and here we go! Wow, the veal is so tender and flavorful. I taste the seasoning, the rosemary, and those little bits of carrot celery and onion are a welcome treat to the whole experience. The polenta is creamy and rich. A perfect host to the loveliness of the ossobuco. I dip a spoon into the middle of the bone to get some of that caramelized marrow and it is absolutely fabulous. So luscious.
All in all, this Veal Ossobuco with Polenta is a win win, and with the up and coming Easter celebrations, this would be the perfect dish to serve at your festive lunch or dinner table.
Enjoy!
PrintVeal Ossobuco with Polenta
Veal Ossobuco with Polenta, this is Italian comfort food at its best. The lamb shank is so tender it falls off the bone, along with that sauce formed from the juices, broth, and the mirepoix offering nothing but flavor and juiciness. What better than a bed of smooth and creamy polenta to house something as spectacular as this ossobuco?
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 2 servings 1x
- Category: Main, Meat
- Method: Stovetop, Oven
- Cuisine: Italian
Ingredients
Ossobuco
- 2 veal ossobuco, 350 g each
- ½ cup flour
- 2 cloves garlic
- 100 g carrot
- 100 g celery
- 100 g onion
- ⅓ cup white wine
- 3-4 cup beef broth
- 2 tablespoons crushed San Marzano tomato
- Sprig of fresh rosemary
- salt and pepper
Polenta
- ¾ cups instant polenta
- 3 cups water
- Dash of salt
- 1 tablespoon butter
- 3 tablespoons grated parmigiano
Instructions
Ossobuco
- Peel and wash your carrots, celery, and onion. Finely mince all the veggies and set aside in a bowl.
- Peel and press the garlic and place in the bowl with the mirepoix.
- Pour some white wine in a glass, and spoon some crushed tomato into a bowl. Then, get a shallow bowl, sprinkle in flour, season with salt and pepper, and blend.
- Season both sides of the veal shank with salt and pepper.
- Use a sharp knife to cut the membrane around the perimeter of the shank. Make three cuts so that the shank does not curl up when cooking.
- Grab that bowl of seasoned flour and coat all sides of the veal. Give them a shake and place on a dish. Do the same for the other veal ossobuco.
- Grab a medium frying pan, drizzle with some evo oil. Turn heat to a medium to high heat.
- Once oil is nice and hot, place the dredged veal shanks into the pan. Fry until you see a nice golden brown color happening, then turn over and brown the other side. Take the veal ossobuco out of the pan and place on a plate. Set aside and keep the pan.
- Now, toss your garlic, carrot, celery and onion mixture into the pan you fried the ossobuco. Give it a good toss and season with salt and pepper. Let that sauté for 5 minutes.
- Pour in the wine and make sure to scrape the bits from the bottom of the pan with a wooden spoon. Once the alcohol has cooked out, add in some of the beef broth. Give this a good stir. Let that simmer on low for 10 minutes, then turn off heat.
- Grab a nice size baking dish that both the shanks will fit into nicely with space around. Pre-heat oven to 375°F/190°C.
- Ladle about ½ of the braising liquid along with the veggies into the baking dish. Place the veal ossobuco in and then pour the rest of the braising liquid on top.
- Cover tightly with foil paper, and place onto the middle rack of the oven.
- Roast for two hours, then uncover and lower the heat to 350°F/180°C. Cook for additional 45 minutes, then take out of oven and let rest for 10 minutes.
Polenta
- In a medium pot bring some salted water to boil. Once boiling, slowly add the polenta flour and whisk as you are adding so you don't develop lumps.
- Keep stirring and cook for the recommended time on the package. Turn off heat. Add butter and grated Parmigiano, give it a good whisk until nice and creamy.
Plating
- Grab a nice serving platter. Scoop the polenta onto the platter.
- Place the ossobuco on top of the polenta and spoon some sauce over the top of the shanks, making sure to get some of the veggies.
Notes
You can substitute beef, pork, or lamb shanks instead of the veal.
For the stock, you could use vegetable stock.
If you want to do the traditional polenta, remember that it takes about 45 minutes to cook. Follow the instructions on the package, and allow yourself the time. If there is leftover polenta, it makes for tasty polenta fries.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
DK Park says
The prep time may be long for others but i tell you that it is worth the wait! The veal is delicious on its own and combined it with the polenta is heaven!
Thank you DK, some things are well worth the effort and ossobuco is one of those things. The more love the better. You are so right about that veal, exquisite!
Cheers!
veenaazmanov says
This sounds super delicious and the best comfort food. I am already drooling with all your yummy description to this recipe.
Thank you Veena, making us smile wide here. It is truly a mouthwatering experience!
Happy cooking!
Jamie says
Yummy the food looks delicious and elegant it fits in family gathering might try this thank you for sharing
Youy are very welcome Jamie. It is definitely elegant and so comforting and rich in flavors and textures.
Have a great cook week!
Jamie says
This looks very soft and tender, I thing I will also create something like this.
Hi Jamie, that is fantastic, so excited that you are going to try this!
Cheers!
Amy Liu Dong says
Flavors and textures does go well together because of the softness and lightness of the mash just pairs well with the savory profile of the veal.
Hi Amy, you have described this dish so well. It makes me crave it!
Thank you!
Amy Liu Dong says
I have never tried to make this dish but I bet this one has a good smell and a flavorful taste. I can't wait to try this!
Hi Amy, the aroma is soectacular and the flavors heavenly and exquisite!
I hope you get to try it!
Cheers!
Silvia says
What a delicious dish; it was so pretty to look at, and I had so much fun eating it. I appreciate your clear instructions. Making polenta is not my forte but this was absolutely delicious.
Hi Silvia, so happy you decided to try this ossobuco. Very grateful that you found the recipe clear and easy to follow, and good on you with the polenta, that is fantasti! So happy you loved it and found it delicious!
Have a great cooking week!
Katie Crenshaw says
This Ossobuco is full of rich flavor. It creates an incredible comfort dish. Leftovers only get better.
Hi Katie, you are right on all points! It is such a rustic luxurious meal!
Thanks for your thoughts!
Cheers!
Mikayla says
This rich and savory meal was a huge hit when I had my friends over, They all raved over every bite!
Wow, that is fantastic Mikayla. So happy you decided to do it for friends. A great dish for a dinner party! Thanks for trying the recipe and am sure you will make it again and again!
Cheers!
Madelyn says
Amazing recipe full of so much flavor. This was my first time making polenta and I’m glad I finally gave it a try. You’ve won me over!
Hi Madelyn, I am smiling ear to ear. It is such a huge compliment when someone that is fearful of a recipe makes it and is won over!
Thank you so much!
Kristina says
The way this meal comes together is fantastic. From the flavorful veal to the taste and texture of the polenta, it’s perfect!
Thanks Kristina, it is a relatively easy recipe and most of the work is in the slow cooking.Braising those shanks in all that veggie and broth goodness really elevates the flavors and makes the veal so tender!
So happy you tried it!
Moop Brown says
This recipe looks very tasty and flavorful and the veal pairs very well with the polenta. Thank you for sharing.
Hi Moop, you are right polenta is a great cnvas to host such a lovely cut of meat. So comforting and soulful!
Happy cooking!
Molly Kumar says
The flavors sound amazing and the recipe is so easy to follow. Perfect for a family brunch or a comfy night meal.
Thank you Molly so happy you are finding it easy to foow!
Sandhya Ramakrishnan says
This is definitely a gourmet meal made at home. The textures were perfect and polenta was the best combination. A great meal when cooking for loved ones.
Hello Sandhya, we are so rateful that yoou tried this recipe. We agree it is a total comforting and loving gourmet meal to serve to your family! Well done and thanks again for sharing your thoughts on this dish!
Cheers!