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.
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
How to Make It
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.