Osso Buco with Polenta


Hello, blog.

Come on in, it’s chilly out there! Sorry we haven’t hung out this past month, it’s just that life got in the way: the holidays, school exams, snowboarding trip… Everyone has been cooking up a storm, I’ve been eating their cookies for breakfast and that left no time for me to be in my own kitchen. I’ve even been outsourcing my daily coffee to Mrs. Starbucks, so yeah… it’s been that bad.

BUT, I finally got back in the swing of things, and I made some Osso Buco. Here, have some, it’s f*in fantastic. The recipe has been floating around my kitchen for a couple of weeks. Yes, I mean that quite literally: it’s written on a ripped piece of paper that’s been drifting from countertop to countertop, with some coffee mug rings on it and possibly some cookie crumbs. It has the words “Williams Sonoma” printed in a corner, but I have no idea where it came from. Book? Maybe. Magazine? Could be. In spite of the dubious origins, I finally got around to making it, and this is IT! I love veal and this recipe is my heavy, meaty winter dish when the pocket books allow it; man…veal is expensive, but worth it.

So blog, here you go. Sit down, let’s have a bowl of Osso Buco with polenta. It’s a damn good cure for that snow situation out there.

Osso Buco with Polenta
Serves 2
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
715 calories
130 g
0 g
10 g
16 g
1 g
1259 g
1171 g
10 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 715
Calories from Fat 85
% Daily Value *
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
Sodium 1171mg
Total Carbohydrates 130g
Dietary Fiber 10g
Sugars 10g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Osso Buco
  1. 2 veal shanks, just over 1 lb total
  2. salt and pepper
  3. 1/4 cup all-purpose flour
  4. vegetable oil
  5. 1/2 small onion
  6. 2 carrots
  7. 1 garlic clove
  8. 1 tbsp tomato paste
  9. 1/2 cup dry red wine
  10. 1 can (14 oz) diced tomatoes, drained
  11. 1 cup beef broth
  12. 1 tbsp fresh thyme
  13. 2 tbsp fresh parsley
  1. 250g corn meal
  2. 6 cups water
  3. 1 tsp seasoned salt
  1. Preheat the oven to 325 degrees. Chop the onion finely and dice the carrots. Mince the garlic.
Osso Buco
  1. In a Dutch oven or cast iron pot, heat a couple of tablespoons of vegetable oil on medium-high heat.
  2. Season the veal shanks with salt and pepper. Pour the flour into a wide, shallow bowl and dredge the shanks in the flour, coating evenly. Brown the veal in the cast iron pot for about 5 minutes a side, then transfer to a plate.
  3. Reduce heat to medium and add onion and carrots. Sautee until soft, about 3 minutes. Add the garlic and tomato paste and cook for another minute; don't let the garlic burn! Add the wine, stirring and scraping up browned bits from the bottom of the pot. Increase the heat to high and add the diced tomatoes, stock and thyme. Return the veal to the pot and bring to a boil. Scoop some of the juices over the veal, cover the pot and transfer it to an oven. Cook until veal is form-tender, about 2 hours. Return to the stove-top and simmer uncovered until the juices reduce to your desired consistency; it took another 1/2 hour for me this time, but it depends on how thick you want the sauce.
  1. While the sauce is reducing on the stove-top, make the polenta. Add the corn flour, water and salt to a medium pot and bring to a boil. Reduce heat to medium-low and stir constantly for the next 20-30 minutes, until all the corn meal is cooked through and doesn't taste raw anymore. The polenta will thicken considerably and the stirring will get actually difficult; think of it as a shoulder exercise, or even better: enlist your significant other to do it for you because his arms are manly and strong and, honey, I just can't do this with my girly arms, can you please stir this for me?
  2. Serve the Osso Buco on top of the polenta and garnish with fresh parsley.
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
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