Ossobuco and Polenta (Braised Veal Shanks)

Ossobuco con polenta is a typical traditional dish of Lombardy. But I want to say that this recipe has nothing to do with the original “Ossobuco alla Milanese”. It is eaten with Milanese-style risotto instead of polenta. It is cooked the way I like them. Or as it is often cooked in my home region of Bergamo. This makes a delicious and complete dish that everyone loves.

CONTENT OF RECIPE

Ingredients/ingredienti	4 Veal Shanks (Ossibuchi) 7 Ounces Tomato Puree 1/2 Cup Red Wine Flour (As Required) 1 Clove Of Garlic 1 Generous Bunch Of Parsley Vegetable Broth (As Needed) Salt and Pepper (To Taste) Extra Virgin Olive Oil (As Needed) For The Polenta: 1.9 Quarts Of Water 14 Ounces Cornmeal (Preferably Coarsely Ground) For Polenta: 1/2 Tablespoon Coarse Salt
Cooking Time/ Tempo di Cottura	90 Minutes
Cooking Temperature / Temperatura di Cottura	(200-225)o F~(93-107)o C
Utensils/Utensili	Wooden Spoon Knife Whisk Pan Pot Cutting Board Wooden Knife
Cooking Method/Metodo di Cottura	Stove

METHOD

Step 1: Start cooking with ossobuco polenta. Chop the parsley and garlic. 

Step 2: Roll the meat in flour and brown them in olive oil.

Step 3: When they are well browned, add red wine. Now add salt and black pepper.

Step 4: Add the prepared tomato pulp and reduce the heat. Bake for about 90 minutes until the ossobuco is tender and starting to separate from the center bone. 

Step 5: Add vegetable stock if needed. Alternately add warm water. Add chopped parsley halfway through cooking.

Step 6: When the meat is cooked, turn off the stove and serve with polenta.

Prepare the Polenta:

Step 7: Now boil water and add half a tablespoon of salt to it.

Step 8: When the water boils, lower the heat or switch off the stove. Add flour to it in such a way that lumps do not form.

Step 9: Keep stirring till the flour absorbs the water. Now cook it on high flame for about 45 to 60 minutes.

Step 10: When the polenta starts to separate from the pot, know it’s ready.

Step 11: Turn it out on a cutting board and serve it.

NOTICE

A wooden knife or white sewing thread is a good choice for cutting the polenta. It makes clean, nice pieces. If you have leftover ossobuco sauce, you can also use it in spaghetti.

FREQUENTLY ASKED QUESTIONS

What is veal shank used for?

It is used in ossobuco. Its two-inch-thick slices cook faster and add flavor by softening the bone marrow.

What cooking method is best for veal shank?

Braised method is the best. This makes the meat tender and delicious. It also makes it easier to extract the bone marrow.

What is a substitute for veal shanks in osso buco?

A substitute for veal shanks is Beef shank.

Is veal shank tough?

Veal shank can be tough because it contains a lot of muscle and tissue that takes longer to tenderize and therefore takes longer to cook.

What is special about veal?

Veal meat is tastier and more tender than beef because it is aged less. For this reason, their food is also special. Their meat is soft because of the way they are raised.