Osso Buco over Soft Polenta & Braised Vegetables
This is a classic old-world comfort food that is elegant enough for a formal dinner party.
Ingredients
- Veal Shanks (usually 8-10oz shank per person)
- 2 Diced Onions
- 2 cloves Minced Garlic
- 2 Carrots (peeled and cut into 1-inch chunks)
- 4 stalks Celery (washed and cut into 1-inch chunks)
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- Red Wine (equal parts with Beef Stock)
- Beef Stock (equal parts with Red Wine)
- 1 can Diced Tomatoes
- 1 can Tomato Paste (small can)
- ¼ cup Chopped Fresh Flat Leaf Parsley
- ¼ cup Flour
- ½ stick Soft Butter
Instructions
- In sauté pan sear Veal Shanks in olive oil for 3-4 minutes on each side.
- Remove seared veal from sauté pan and set aside.
- To same sauté pan add Onions, Garlic, Carrots, Celery, Salt and Crushed Black Pepper and cook for 3 minutes.
- Add veal shanks to sit on top of vegetables and turn off heat.
- Add equal parts Red Wine and Beef Stock just about halfway up the shanks.
- Let pot cool and refrigerate overnight.
- Mash together Flour and Soft Butter to make a roux paste.
- When ready to roast add Diced Tomatoes, Tomato Paste, and Parsley and Flour/Butter Roux Paste.
- Place covered roasting pot in 300℉ oven for 3 hours or until meat is very tender.
- Serve veal shank in large shallow bowls over a rich creamy Polenta with the sauce and vegetables.
