Introduction
Few dishes say “Italian comfort food” quite like Osso Buco with Polenta. Picture this: fall-off-the-bone veal shanks, braised in a luscious tomato-wine sauce, paired with a buttery bed of creamy polenta. It’s rustic yet elegant, indulgent yet comforting—a dish that brings people together around the table.
I still remember the first time I tried Osso Buco in Milan. The dish arrived piping hot, topped with gremolata, and the aroma of wine, garlic, and herbs filled the air. The fork slid effortlessly into the tender meat, and I instantly knew this was more than just dinner—it was an experience. From that day on, I was hooked.
Today, I’m sharing my go-to Osso Buco with Polenta Recipe. It’s surprisingly simple to make at home, though it feels like something you’d order at a fine Italian trattoria. Whether you’re cooking for a cozy Sunday dinner or hosting guests, this dish is a showstopper. Ready to cook like a true Italian? Let’s dive in!
Ingredients
Here’s what you’ll need for this delicious Osso Buco with Polenta Recipe:
For the Osso Buco
- Veal shanks – 4 pieces, about 1 ½ to 2 inches thick
- Flour – ½ cup, for dredging
- Olive oil – 3 tbsp
- Unsalted butter – 2 tbsp
- Yellow onion – 1 large, finely diced
- Carrots – 2 medium, finely diced
- Celery stalks – 2, finely diced
- Garlic cloves – 4, minced
- Tomato paste – 2 tbsp
- White wine – 1 cup (dry works best)
- Crushed tomatoes – 28 oz can
- Beef or veal stock – 2 cups
- Fresh thyme – 2 sprigs
- Bay leaves – 2
- Salt & pepper – to taste
For the Polenta
- Polenta (cornmeal) – 1 cup
- Water or chicken stock – 4 cups
- Whole milk – 1 cup
- Unsalted butter – 3 tbsp
- Parmesan cheese – ½ cup, freshly grated
- Salt & pepper – to taste
For the Gremolata (Optional but Recommended)
- Fresh parsley – ¼ cup, finely chopped
- Garlic – 1 clove, minced
- Lemon zest – from 1 lemon
Substitution Ideas
- Meat: If veal is hard to find, beef shanks or even pork shanks work beautifully.
- Dairy-free: Use olive oil instead of butter, and skip the Parmesan in the polenta (or use a dairy-free cheese).
- Gluten-free: Skip dredging the veal in flour and just season with salt and pepper.
- Wine-free: Replace wine with extra stock or a splash of balsamic vinegar for acidity.
Step-by-Step Instructions
Step 1: Prepare the Veal Shanks
Pat the shanks dry with paper towels, season generously with salt and pepper, and dredge lightly in flour. This helps create a golden crust when searing.
👉 Tip: Don’t skip this step! That crust adds so much flavor to the sauce.
Step 2: Sear the Meat
In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear the shanks on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
Step 3: Build the Flavor Base
In the same pot, add onions, carrots, and celery. Cook until softened and slightly caramelized, about 8–10 minutes. Add garlic and tomato paste, stirring for another 2 minutes.
Step 4: Deglaze and Braise
Pour in the white wine to deglaze, scraping up any brown bits. Let it simmer until reduced by half. Add the crushed tomatoes, stock, thyme, and bay leaves. Return the veal shanks to the pot, nestling them into the sauce.
👉 Tip: Make sure the liquid covers at least two-thirds of the shanks—add more stock if needed.
Step 5: Low and Slow
Cover with a lid, reduce heat to low, and let simmer gently for 2–2 ½ hours. The meat should be tender enough to fall off the bone.
Step 6: Make the Polenta
While the osso buco simmers, bring water (or stock) and milk to a boil. Slowly whisk in the polenta, reducing the heat to low. Cook, stirring often, until thick and creamy (about 30–40 minutes). Stir in butter, Parmesan, salt, and pepper.
Step 7: Make the Gremolata
Mix parsley, garlic, and lemon zest in a small bowl. Sprinkle over the finished dish for a burst of freshness.
Step 8: Plate and Serve
Spoon creamy polenta into shallow bowls, top with a veal shank and sauce, and garnish with gremolata. Serve immediately!
Extra Tips
- Serving Suggestions: Pair with a simple green salad, roasted vegetables, or crusty bread to soak up the sauce. A bold Italian red wine like Barolo or Chianti is a dream pairing.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock.
- Ingredient Swaps:
- Add mushrooms for extra umami.
- Try polenta with truffle oil for a luxurious touch.
- Substitute polenta with mashed potatoes if you prefer.
Nutritional Information (per serving)
(Based on 4 servings, approximate values)
- Calories: 720
- Protein: 45g
- Fat: 38g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 7g
(Source: Orsara Recipes – Osso Buco with Polenta Recipe)
FAQ Section
How long does it take to make this Osso Buco with Polenta Recipe?
About 3 hours total—most of that is hands-off braising time.
Can I substitute veal shanks with another cut of meat?
Yes! Beef or pork shanks work wonderfully, though cooking time may vary slightly.
Can I freeze Osso Buco?
Absolutely. Cool completely, then store in airtight containers for up to 3 months. Reheat gently after thawing overnight in the fridge.
Conclusion
This Osso Buco with Polenta Recipe is the definition of Italian soul food—hearty, flavorful, and unforgettable. From the tender, slow-braised meat to the creamy polenta that soaks up every drop of sauce, this dish is pure comfort on a plate.
It’s the kind of recipe that turns an ordinary dinner into a special occasion. Whether you’re sharing it with family, impressing dinner guests, or treating yourself on a cozy weekend, it never fails to delight.
So roll up your sleeves, pour yourself a glass of wine, and give this recipe a try. I promise—you’ll fall in love with every bite.
👉 If you make this recipe, don’t forget to share your photos and leave a comment below. I’d love to see how your Osso Buco with Polenta turns out!