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.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
9 mins
cook:
1 hr 35 mins
stand:
10 mins
total:
1 hr 54 mins
Yield:
4 servings (serving size: 1 veal shank and 1/2 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

378 calories; fat 10g; saturated fat 2g; protein 41.3g; carbohydrates 29.4g; cholesterol 145mg; iron 3.6mg; sodium 879mg; calories from fat 24%; fiber 3.4g; calcium 82mg.
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