FOOD
Ossobuco With Polenta
Few dinner meals are as rich or succulent as this melt in your mouth ossobuco served on a bed of polenta.
FOOD
Ossobuco With Polenta
Few dinner meals are as rich or succulent as this melt in your mouth ossobuco served on a bed of polenta.
Ingredients
- Oil
- 2 ossobucos
- Salt, to taste
- Black pepper, to taste
- 1 carrot, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 1 bay leaf
- 4 tablespoons tomato extract
- 1 cup dry red wine
- 4 cups beef broth
- Thyme, to taste
- 2 1/2 cups vegetable broth
- 3/4 cup instant polenta
- 2 tablespoons butter
- Grated Parmesan
Steps
- Season the ossobucos with salt and black pepper.
- In a high-sided pan or Dutch oven over medium-high heat, add oil. Once hot, add the ossobucos and sear on all sides.
- Remove from pan and set aside.
- Add more oil to the same pan and saute the carrot until golden. Add the onion, garlic, celery and bay leaf and saute until fragrant.
- Add the tomato extract, red wine and broth and stir to combine.
- Return the ossobucos to the pan, cover, and let simmer for 1 hour. (If necessary, add more water.)
- Add salt and thyme, then remove from heat and set aside.
- In a separate high-sided pan, bring the vegetable broth to a boil. Add the polenta gradually, stirring so that it does not form pellets.
- Cook for 20 minutes, continually stirring.
- Add a splash of water, the butter and Parmesan and mix until melted.
- Place a scoop of polenta on a plate, top with ossobuco and sauce. Enjoy!