Prepare to embark on a mouthwatering adventure that transforms humble ingredients into a symphony of flavors that will transport you straight to the rustic kitchens of Italy! Osso Buco Polenta Gremolata is not just a meal; it's a culinary masterpiece that promises to elevate your cooking skills and impress even the most discerning food lovers. With tender veal shanks that practically fall off the bone, creamy polenta that whispers comfort, and a zesty gremolata that brings brightness to every bite, this dish is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal shanks, about 1.5 inches thick
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 1 cup white wine
- 4 cups chicken stock
- 1 cup polenta
- Fresh parsley, lemon zest, and garlic for gremolata
- Salt and pepper to taste
Instructions
- Pat the veal shanks dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and sear the veal shanks until golden brown on all sides, about 3-4 minutes per side. Remove shanks and set aside.
- In the same pot, add diced onions, carrots, and celery. Sauté until vegetables are soft and slightly caramelized, approximately 5-6 minutes.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
- Add diced tomatoes and chicken stock to the pot. Return the veal shanks to the liquid, ensuring they are mostly covered.
- Reduce heat to low, cover the pot, and let simmer slowly for
- 5 to 2 hours, or until the meat is extremely tender and falling off the bone.
- About 30 minutes before the osso buco is finished, prepare the polenta. Bring 4 cups of salted water to a boil, then slowly whisk in the polenta, stirring continuously to prevent lumps.
- Reduce polenta heat to low and continue stirring every few minutes until thick and creamy, about 20-25 minutes.
- While polenta cooks, prepare the gremolata by finely chopping fresh parsley, mincing garlic, and zesting a lemon. Mix these ingredients together in a small bowl.
- When veal is tender, remove shanks from the sauce and place on top of creamy polenta.
- Spoon the rich vegetable sauce over the shanks and generously sprinkle the bright gremolata on top.
- Serve immediately, ensuring each plate has a veal shank, creamy polenta, sauce, and a vibrant garnish of gremolata.
Tips
- Meat Selection Matters: Choose veal shanks with a rich, marbled appearance for maximum tenderness and flavor.
- Searing Secrets: Ensure your pot is hot and dry before searing. This creates a beautiful golden-brown crust that locks in incredible flavor.
- Low and Slow is the Way to Go: Patient cooking is key. The longer the osso buco simmers, the more tender and flavorful the meat becomes.
- Polenta Perfection: Continuously whisk your polenta and add liquid gradually to avoid lumps. The goal is a smooth, creamy texture.
- Gremolata Magic: Chop herbs and zest just before serving to maintain maximum freshness and aromatic intensity.
- Wine Wisdom: Use a good quality white wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Make Ahead Tip: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 150mg
