Braised Veal Shanks with Polenta

recipe
Braised veal shanks, known in Italy as Osso Buco, appear on many restaurant menus. We've served them with polenta rather than the traditional risotto.

Yield:

4 servings (serving size: 1 veal shank and 1/2 cup polenta)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 1 Hour, 35 Minutes
Stand: 10 Minutes

Nutritional Information

Calories 378
Fat 10.0 g
Satfat 2.0 g
Protein 41.3 g
Carbohydrate 29.4 g
Cholesterol 145 mg
Iron 3.6 mg
Sodium 879 mg
Caloriesfromfat 24 %
Fiber 3.4 g
Calcium 82 mg

Ingredients

4 veal shanks (1 1/2 inches thick), about 2 pounds
1/4 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
1 cup low-salt beef broth
1/4 cup dry red wine
2 3/4 cups water
3/4 cup yellow cornmeal
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind

Preparation

Preheat oven to 350°.

Trim fat from veal. Combine flour, 1/2 teaspoon salt, and next 4 ingredients in a heavy-duty zip-top plastic bag. Add 1 shank at a time to bag; shake to coat with flour mixture. Reserve flour mixture in bag.

Heat oil in a Dutch oven over medium heat. Add veal and cook 5 minutes on each side or until browned. Transfer veal to a plate. Add onion and garlic to pan; sauté until tender. Sprinkle onion mixture with reserved flour mixture. Cook 30 seconds, stirring constantly. Add beef broth and wine; bring to a boil. Return veal to pan; cover and bake at 350° for 1 hour and 15 minutes or until veal is tender. Remove veal from oven; let stand, covered, 10 minutes.

While veal is standing, combine water, cornmeal, and remaining 1/2 teaspoon salt in a large microwave-safe bowl. Stir, cover with wax paper, and microwave at HIGH 5 minutes. Stir, cover, and continue to cook at HIGH 4 minutes or until polenta is very thick. Divide polenta evenly among 4 serving plates. Spoon off and discard fat from veal juices. Place veal over polenta; spoon juices over veal and polenta.

Combine parsley and lemon rind; sprinkle over veal.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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