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Braised Veal Shanks with Polenta

Prep time 9 mins
Cook time 1 hr, 35 mins
Stand time 10 mins
Yield 4 servings (serving size: 1 veal shank and 1/2 cup polenta)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. Combine parsley and lemon rind; sprinkle over veal.

Oxmoor House Healthy Eating Collection