Ossobuco alla Polenta with Balsamic | A Rich Italian Fusion Dish

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork shanks are leaner, while beef shanks are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino offers a similar flavor.

Chop onion, carrot, and celery to create the flavor base.

Massage salt into the veal shanks to season them well.

Heat olive oil in a pan and add the chopped vegetables along with salt, rosemary, sage, and a cinnamon stick.

Cook the vegetables slowly on medium-low heat for about 8 minutes until softened.

Sear the veal shanks in olive oil in another pan until they develop a golden crust.

Add a splash of balsamic vinegar to the meat while searing.

Stir in tomato puree after searing the meat.

Deglaze the pan with a generous splash of red wine and let it simmer to cook off the alcohol.

Cover the pan, lower the heat, and let it cook slowly for about 3 hours.

Once the meat is cooked, gently remove the vegetables from the sauce.

Caramelize some carrots and beads in butter with a touch of sugar for garnish.

Cook the polenta in boiling water, stirring constantly until it softens, adding water as needed for consistency.

Mix in butter to the polenta for a rich, smooth flavor.

Thicken the meat sauce with a little flour for a velvety texture.

Pour the rich sauce over the tender meat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens