Ossobuco com polenta Cremosa,Angu

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

Start by frying 4 cloves of garlic in a drizzle of oil in a pan.

Use 1 small onion, cut not too small, as it will cook down.

Sear the veal shanks in another pan; do not brown, just seal them on both sides.

Remove the shanks and place them in a pressure cooker.

Season the meat with salt, ground mustard, and black pepper.

Add 1/2 carrot to the pressure cooker for color and to help thicken the broth.

Add 1 teaspoon of beef bouillon powder, 1 teaspoon of turmeric, and 1 teaspoon of annatto.

Add 1 tablespoon of soy sauce, then cover with water.

Seal the pressure cooker and cook until done; if there's too much water after cooking, leave it open to reduce.

While the meat cooks, prepare the polenta (angu).

In a separate pan, add a drizzle of oil and 2 cups of cornmeal.

Add 3 cloves of garlic and a pinch of black pepper to the cornmeal.

Add beef bouillon and salt for seasoning.

Pour in cold water and stir continuously until it thickens; do not leave it unattended.

Once the polenta thickens, it is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens