Osso Bucco

Indulge in a classic Italian dish with this slow-cooked osso buco recipe, served on a bed of creamy Parmesan polenta infused with aromatic fresh herbs, and garnished with gremolata. This hearty and comforting meal is perfect for a special occasion or a cozy family dinner, offering a symphony of flavours and fragrances.

Slow-Cooked Osso Buco with Gremolata on Herb-Infused Parmesan Polenta

Preparation Time: N/A
Cooking Time: N/A
Category: Main Course

Scale Recipe:

1x 2x 3x

Serves: 4

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Ingredients:

• 4 pieces of osso buco (veal or beef shanks)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups canned crushed tomatoes
• 2 cups beef or vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 cup polenta (medium or fine cornmeal)
• 5 cups water (for soft polenta)
• Salt and pepper to taste
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 6 tablespoons butter

Instructions:

1. **For the Osso Buco in Slow Cooker:** - In a skillet, heat the olive oil over medium-high heat. Season the osso buco with salt, pepper, dried oregano, dried thyme, and dried rosemary. Brown them on both sides in the hot oil. Remove and set aside. - In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add minced garlic and sauté for an additional minute. - Pour in the dry white wine, simmer for a few minutes to reduce, and transfer the mixture to the slow cooker. - Add crushed tomatoes, beef or vegetable broth, bay leaves, salt, and pepper. Place the browned osso buco back into the slow cooker. - Cover and cook on low for 6-8 hours or until the meat is tender and falling off the bone.
2. **For the Osso Buco in Dutch Oven:** - Follow the same steps as above, but instead of transferring the mixture to a slow cooker, cover the Dutch oven and simmer on low heat for 2-2.5 hours or until the meat is tender and falling off the bone.
3. **For the Gremolata:** - In a small bowl, combine lemon zest, minced garlic, and fresh parsley. Set aside.
4. **For the Herb-Infused Parmesan Polenta:** - Bring 5 cups of water to a boil in a medium, heavy saucepan over high heat. Add 1 teaspoon salt. - Slowly pour the cornmeal into the boiling water, stirring with a wire whisk or wooden spoon. Continue stirring as the mixture thickens, 2 to 3 minutes. - Turn the heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If the polenta becomes thick, thin it with ½ cup water, stir well, and continue cooking. Add up to 1 cup more water to keep the polenta soft. - Put a spoonful on a plate, let it cool, then taste. Adjust salt and add pepper if needed. - Stir in the fresh oregano, chives, parsley, and 6 tablespoons of butter.
5. **To Serve:** - Place a generous spoonful of herb-infused Parmesan polenta on each plate. - Top with a piece of slow-cooked osso buco. - Sprinkle the gremolata over the osso buco for a burst of fresh flavour.