Introduction
There are few dishes as comforting and soul-satisfying as a perfectly prepared Osso Buco with Polenta Recipe. If you’ve ever sat at a rustic Italian table, perhaps in Lombardy where this dish originated, you know what I mean—the fork-tender veal shanks simmered slowly in a rich tomato and wine sauce, served over a creamy bed of golden polenta.
My first encounter with osso buco was during a trip to Milan. I was seated at a cozy trattoria on a chilly evening when the waiter brought me a plate that looked almost too beautiful to eat: tender veal shank, marrow melting into the sauce, paired with velvety polenta. One bite, and I was hooked. The dish was rich yet comforting, elegant yet rustic. It felt like the kind of recipe that brings family and friends together around the table.
The best part? While it looks (and tastes) like restaurant-worthy Italian cuisine, this Osso Buco with Polenta Recipe is surprisingly approachable. With some patience and the right ingredients, you can create this show-stopping dish in your own kitchen. Let’s dive in!
Ingredients
Here’s what you’ll need for both the osso buco and the creamy polenta. I’ve also added substitution ideas to suit different diets or preferences.
For the Osso Buco:
- 4 veal shanks (about 1 ½ inches thick)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 ½ cups chicken or beef broth
- 1 can (14 oz) crushed tomatoes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Zest of 1 lemon (for gremolata garnish)
- 2 tablespoons fresh parsley, chopped
For the Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Substitution Ideas:
- Meat Alternatives: Don’t have veal shanks? You can use beef shanks, lamb shanks, or even short ribs.
- Vegan/Vegetarian Version: Replace the meat with large portobello mushrooms or eggplant slices, and swap the broth for vegetable stock.
- Dairy-Free Polenta: Use olive oil instead of butter and nutritional yeast in place of Parmesan.
- Gluten-Free: Skip the flour dredge or use a gluten-free flour blend.
Step-by-Step Instructions
This dish is all about layering flavors and slow cooking. Take your time, enjoy the process, and let the aromas fill your kitchen.
1. Prepare the Veal Shanks
Pat the veal shanks dry with paper towels, then season generously with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.
Pro Tip: This step not only seasons the meat but also helps create a rich base for the sauce.
2. Sear the Meat
In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and sear on all sides until golden brown. This step locks in flavor. Remove the shanks and set them aside.
3. Sauté the Vegetables
In the same pot, add onion, carrots, celery, and garlic. Cook until softened and fragrant, about 5–7 minutes.
4. Deglaze with Wine
Pour in the white wine, scraping the bottom of the pan to release those flavorful browned bits. Let it simmer until the wine reduces by half.
5. Build the Sauce
Add crushed tomatoes, broth, bay leaf, thyme, and rosemary. Stir well, then return the veal shanks to the pot. Make sure they’re nestled into the sauce.
6. Slow Simmer
Cover the Dutch oven with a lid and reduce heat to low. Let the osso buco simmer gently for 1 ½ to 2 hours, or until the meat is fork-tender and nearly falling off the bone.
7. Make the Polenta
About 30 minutes before the osso buco is done, start the polenta. In a saucepan, bring 4 cups of water or broth to a boil. Gradually whisk in the polenta, then reduce heat to low. Stir often until thick and creamy, about 25–30 minutes. Finish with butter, Parmesan, salt, and pepper.
8. Serve and Garnish
Spoon a generous portion of creamy polenta onto each plate, top with a veal shank, and ladle the rich sauce over the top. Sprinkle with gremolata (lemon zest and parsley) for freshness.
Extra Tips
- Serving Suggestions: Pair this dish with a simple arugula salad and a glass of Italian red wine like Barolo or Chianti. Crusty bread is a must for soaking up that incredible sauce.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much.
- Variations:
- Add mushrooms for an earthy flavor.
- For a lighter version, serve over mashed cauliflower instead of polenta.
- Want extra spice? Add a pinch of red pepper flakes to the sauce.
Nutritional Information
Approximate per serving (with polenta):
- Calories: 680 kcal
- Protein: 42g
- Fat: 34g
- Carbohydrates: 48g
- Fiber: 4g
- Sodium: 800mg
For a more detailed breakdown, visit Osso Buco with Polenta Recipe Nutrition.
FAQ Section
Q: How long does it take to make Osso Buco with Polenta Recipe?
A: From start to finish, about 2 ½ hours, but most of that time is hands-off while the shanks braise.
Q: Can I substitute veal with another meat?
A: Yes! Beef shanks, lamb shanks, or even pork shanks work beautifully.
Q: Can I freeze osso buco?
A: Definitely. The braised meat and sauce freeze well for up to 3 months. Store polenta separately, as it doesn’t freeze well.
Conclusion
There you have it—your step-by-step guide to making a classic Osso Buco with Polenta Recipe at home. It’s the kind of dish that looks impressive enough for a dinner party yet feels like the ultimate comfort food on a cozy night in.
I encourage you to give this recipe a try! The rich, tender meat combined with the creamy polenta will have your family and friends begging for seconds. And don’t forget the gremolata on top—it’s the little details that make this dish shine.
If you try this recipe, I’d love to hear how it turned out for you! Drop a comment below, share your photos, and spread the love by sharing this recipe with friends. After all, food always tastes better when it’s shared. ❤️