Osso Buco with Polenta & Gremolata
Drogo
2
15 minutes
90 minutes
This classic osso buco recipe showcases cross-cut veal shin, a speciality of Lombardy in Northern Italy. The veal is ideally suited to low and slow cooking, allowing the meat to become beautifully tender while the bone marrow and vegetables add richness, depth and natural sweetness to the dish. This traditional Italian favourite is wonderfully comforting and full of flavour, making it an impressive choice for a relaxed dinner or special occasion.
Serve this osso buco with creamy polenta and a generous spoonful of fresh gremolata for the perfect finishing touch. The rich, slow-cooked veal osso buco is balanced by the bright, citrusy freshness of gremolata, creating a dish that feels both indulgent and beautifully balanced. If you're looking for a comforting veal shin recipe, this classic combination of tender meat, creamy polenta and vibrant herbs is hard to beat.
Ingredients
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500g osso bucco
- 1 carrot peeled and diced
1 small onion, peeled and diced
- 1 stick celery diced
- 5 cloves garlic
- 2 bay leaves
- 2 tbsp tomato puree
- 200ml white wine
- 500ml chicken stock
- 10g dried porcini mushrooms
200g polenta
2 unwaxed lemons, zest only
- 1 handful parsley leaves finely chopped
Plain flour
Butter to finish the polenta
Directions
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Heat a lidded casserole dish and add a good splash of oil.
Spread some flour on a plate and use it to dust the osso bucco. Fry until golden on all sides, then set aside.
Soak the porcini mushrooms in 150ml boiling water.
Add the onion, carrot and celery and cook on medium heat until softened, around 10 minutes.
Crush or grate 4 cloves of garlic and add it to the pan with the tomato puree and continue to cook, stirring, for a minute or so.
Add the wine to deglaze the pan and let it bubble up. Drain the porcini liquid into the pot. Finely chop the soaked mushrooms and add them too, along with the bay leaves.
Return the osso bucco to the pan, add some salt and bring to a boil. Reduce to a simmer, put the lid on and cook 1-2 hours, or until the meat can be cut with a spoon.
After this time, you can remove the osso bucco to reduce the sauce, if you like. Just reheat the osso bucco before serving.
Meanwhile, cook the polenta by adding 800ml water and a good few pinches salt to a saucepan. Turn the heat to high and sprinkle in the polenta while whisking. Cook the polenta, stirring at least every 5 minutes, until thickened and pulling away from the side of the pan - around 30 minutes.
Add a good slice of butter and whisk into the polenta. Set aside.
Make the gremolata by combining the remaining clove of garlic (very finely chopped) with grated lemon zest and parsley.
Serve the osso bucco on the polenta with the gremolata.
Ingredients you'll need
