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Greatest plates · Main
Osso Buco with Gremolata and Soft Polenta
Veal shanks slowly braised in white wine, tomato and stock until the meat falls off the bone, finished with a bright lemon-garlic-parsley gremolata and served over creamy soft polenta. A classic Milanese Sunday dinner.
Serves 4Prep 30 minCook 150 minveal
Containsdairy · gluten
Protein 28%Carbs 29%Fat 43%
About 817 kcal a serve — 54 g protein, 56 g carbs, 38 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Dust and brown the shanks
brownSeason the veal shanks with salt and pepper, then dust all over with flour, shaking off the excess. Heat the olive oil and butter in a large heavy casserole over medium-high heat and brown the shanks well on both sides, about 4 minutes per side. Remove and set aside.
In the casseroleBraise →
medium-high, 8 min
Soften the soffritto
soffrittoLower the heat to medium. Add the onion, carrot and celery to the same casserole and cook, stirring, until softened, about 8 minutes. Add the crushed garlic and cook 1 minute more.
In the casseroleBraise →
medium, 9 min
Deglaze and build the braise
deglazePour in the white wine and let it bubble for 2 minutes, scraping up any stuck bits. Add the chopped tomatoes, stock and bay leaf, then return the shanks to the pan, nestling them in so they are mostly submerged. Bring to a gentle simmer.
In the casseroleBraise →
simmer
Braise low and slow
braiseCover and cook over very low heat, or in a 160°C oven, for about 2 hours until the veal is meltingly tender and coming away from the bone. Turn the shanks once halfway. Uncover for the last 20 minutes to thicken the sauce; season to taste.
Make the soft polenta
polentaAbout 30 minutes before serving, bring the water to the boil in a large saucepan with a good pinch of salt. Whisking constantly, pour in the polenta in a steady stream. Reduce the heat to low and cook, stirring often, for 25 minutes until thick and creamy. Stir through the parmesan and butter.
In the saucepanPolenta →
low, 25 min
Mix the gremolata
gremolataCombine the lemon zest, chopped parsley and minced garlic in a small bowl.
In the bowlGremolata →
Serve
serveSpoon the soft polenta onto warm plates, top each with a veal shank and plenty of sauce, and scatter generously with gremolata.
Cook's noteAsk your butcher for shanks tied with string to keep them intact during braising; snip the string before serving. The gremolata is essential — it lifts the whole dish.
Estimated per serve
817 kcal · 54 g protein · 56 g carbs · 38 g fatestimates, within ~10%
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