RECIPE

Osso Buco with Creamy Polenta and Gremolata

Recipe Created For

6.2 L Shallow Round Dutch Oven

Main Course

Veal

Cook Time

Over 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

Osso Buco

6 large veal shanks, each about 2 inches (5 cm) thick
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) butter
2 medium onions, thinly sliced
6 large carrots, cut into 1-inch (2.5 cm) rounds
1 fennel, thinly sliced
3 garlic cloves, chopped
2 tbsp (30 ml) tomato paste
2 cups (500 ml) white wine
2 cups (500 ml) beef stock
3 large strips orange zest removed with a vegetable peeler
A handful thyme sprigs
2 bay leaves

Creamy Polenta

2 cups (500 ml) 3.25% milk
2 cups (500 ml) beef stock
2 tbsp (30 ml) chopped thyme leaves
1 cup (250 ml) polenta (coarse cornmeal)
1 cup (250 ml) grated Parmesan cheese
3 tbsp (45 ml) butter

Gremolata

1 cup (250 ml) chopped parsley leaves
1 large garlic clove, very finely chopped
Zest of 1 lemon
Zest of 1 orange

Our Osso Buco with Creamy Polenta and Gremolata is a great way to step up your game in the kitchen, preparing a delicious dish for the whole family. Combining tenderized veal shanks with creamy polenta and fresh gremolata, what is there not to love about this Italian classic?

Our Shallow Round Dutch Oven is the ideal piece of cookware for this recipe, ensuring your veal shanks are perfectly browned on both sides before slow-cooking them along with the remaining ingredients. The Dutch Oven and slow-cooked stews are a match-made in heaven, locking in heat and moisture thanks to its tight-fitting lid. The end result will be a perfectly tender Osso Buco that is sure to leave your guests asking for seconds.

Our Osso Buco with Creamy Polenta and Gremolata is everything you need in a main course: Delicious, easy on the eye, and featuring a great blend of spices and flavours, this recipe is perfect for weekend hosting and cooking. This recipe can be prepared in just over two hours, serving between four and six people at a time. Be sure to grab all the ingredients below on your next grocery run before you tackle this recipe!

INGREDIENTS

Osso Buco

6 large veal shanks, each about 2 inches (5 cm) thick
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) butter
2 medium onions, thinly sliced
6 large carrots, cut into 1-inch (2.5 cm) rounds
1 fennel, thinly sliced
3 garlic cloves, chopped
2 tbsp (30 ml) tomato paste
2 cups (500 ml) white wine
2 cups (500 ml) beef stock
3 large strips orange zest removed with a vegetable peeler
A handful thyme sprigs
2 bay leaves

Creamy Polenta

2 cups (500 ml) 3.25% milk
2 cups (500 ml) beef stock
2 tbsp (30 ml) chopped thyme leaves
1 cup (250 ml) polenta (coarse cornmeal)
1 cup (250 ml) grated Parmesan cheese
3 tbsp (45 ml) butter

Gremolata

1 cup (250 ml) chopped parsley leaves
1 large garlic clove, very finely chopped
Zest of 1 lemon
Zest of 1 orange

EQUIPMENT

INSTRUCTIONS

Osso Buco

Preheat the oven to 325°F (165°C).

On a plate, pat the veal shanks dry with paper towel. Using butcher’s twine, tie a string around the circumference of each shank so they stay intact as they cook. Season all over with salt and pepper and sprinkle with the flour.

In a Shallow Round Dutch Oven over medium-high, heat the oil. Add the veal shanks, in batches if necessary to not overcrowd the pot, and brown on both sides. Add more oil as needed. Set aside on a plate.

Lower the heat to medium. Add the butter to the pot and heat until foaming. Add the onions and cook, stirring often, until starting to brown. Add the carrots, fennel and garlic. Cook, stirring often, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute.

Deglaze with the wine, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half. Add the stock, orange zest, thyme and bay leaves. Season with salt and pepper. Return the veal shanks to the pot and arrange in a single layer. Bring to a boil.

Cover the pot with the lid and transfer to the middle rack of the oven for 3 hours or until the veal is very tender. Remove the twine from the meat and remove the orange zest, thyme sprigs and bay leaves from the sauce. Adjust the seasoning.

Creamy Polenta

Meanwhile, in a Saucier Pan, bring the milk, stock and thyme to a boil. Season with salt and pepper. Reduce the heat to a simmer and slowly sprinkle in the polenta while whisking. Cover the pan and let cook very gently, whisking often, for 30 minutes or until smooth and no longer gritty. Off the heat, stir in the cheese and butter until melted. Adjust the seasoning.

Gremolata

In a small bowl, combine the gremolata ingredients. Season with salt and pepper.

Serve the osso buco over the creamy polenta. Garnish with the gremolata.