Table of Contents
Veal Osso Buco is a classic Italian dish that combines tender, slow-cooked veal shanks with a flavorful gremolata and creamy polenta. This luxurious recipe is perfect for special occasions or when you want to impress guests with a sophisticated meal.
Ingredients
- 4 veal shanks (about 1.5 inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef or vegetable broth
- Fresh thyme sprigs
- For Gremolata:
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Salt to taste
- For Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- Salt to taste
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Preparation
Start by seasoning the veal shanks generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium heat. Brown the veal shanks on all sides until golden brown, then remove and set aside.
In the same pot, add chopped onions, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
Return the veal shanks to the pot. Add crushed tomatoes, broth, and thyme sprigs. Bring to a simmer, then cover and cook on low heat for about 2 to 2.5 hours, or until the veal is tender and falling off the bone.
Preparing the Gremolata
While the veal cooks, prepare the gremolata. In a small bowl, combine lemon zest, lemon juice, minced garlic, chopped parsley, and a pinch of salt. Set aside to allow flavors to meld.
Making the Polenta
Bring water or broth to a boil in a large saucepan. Add salt and slowly whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-25 minutes. Remove from heat and stir in butter and Parmesan cheese.
Serving
To serve, place a generous spoonful of polenta on each plate. Top with a veal shank, spoon some of the rich sauce over the top, and sprinkle with gremolata. The bright citrus and herbal flavors of the gremolata perfectly complement the tender veal and creamy polenta, creating a luxurious dining experience.