Braised Veal Shanks with 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.

Yield: 4 servings (serving size: 1 veal shank and 1/2 cup polenta)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 378
  • Fat: 10.0g
  • Saturated fat: 2.0g
  • Protein: 41.3g
  • Carbohydrate: 29.4g
  • Cholesterol: 145mg
  • Iron: 3.6mg
  • Sodium: 879mg
  • Calories from fat: 24%
  • Fiber: 3.4g
  • Calcium: 82mg

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

  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.
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