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Osso Buco over Soft Polenta & Braised Vegetables

This is a classic old-world comfort food that is elegant enough for a formal dinner party.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 11 minutes
Cooling & Refrigerating Time 12 hours
Total Time 15 hours 26 minutes
Course Dinner
Servings 8

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.
Keyword Braised, Osso Buco, Polenta, Veal, Vegetables