Osso Buco with Polenta Recipe

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Preheat the oven to 400 degrees.

Season the osso buco with salt and black pepper.

In a pot, heat olive oil over medium flame.

Add chopped garlic and onion to the pot and sauté until fragrant.

Add plum tomatoes to the pot and cook until they break down into a sauce.

Reduce the heat and let the sauce simmer.

Dredge the osso buco in wheat flour on both sides.

In the same pot, add more olive oil and sear the osso buco on both sides until browned, about a couple of minutes per side.

Pour in Pinot Grigio wine and let it dry up a bit.

Transfer the osso buco to a baking dish and pour the sauce over it.

Cover the dish and place it in the oven to cook for one hour.

In another pot, bring water to a boil and add salt and a drop of oil.

Gradually whisk in 1 cup of corn flour into the boiling water, stirring constantly to avoid lumps.

Cook the polenta for 20 minutes on low heat, stirring frequently with a wooden spoon.

Once the polenta is cooked, serve it alongside the osso buco, adding sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary