Osso Buco With Parmesan Polenta

Osso Bucco With Parmesan Polenta

By Atika Lim  , , ,

April 28, 2016

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Slow cooked, the tender osso buco is almost falling off the bone and is perfect with the parmesan polenta!

  • Prep: 20 mins
  • Cook: 2 hrs 10 mins
  • Yields: 4-6 Servings


2 tbsps olive oil

2 red onion, chopped

3 carrots, peeled, chopped

2 celery sticks, trimmed, chopped

1 kg osso buco

2 tbsps seasoned plain flour

1½ cups beef stock

400 g can crushed tomatoes

²⁄³ cup red wine

2 tbsps tomato paste

2 tsps dried Italian herbs

2 cloves garlic, crushed

Parsley, to serve


2 cups milk

2 cups chicken stock

1 cup instant polenta

½ cup Parmesan, finely grated

20 g butter, diced


1Preheat oven to moderately slow, 160 C.

2In a large flameproof casserole dish, heat oil on high. Saute vegetables 4 to 5 mins, until golden. Transfer to a plate.

3Dust meat in flour. Using same pan, brown well, 4 to 5 mins. Return vegetables to pan with stock, tomatoes, wine, paste, herbs and garlic, ensuring meat is covered with liquid. Season to taste. Bake, covered with foil, 2 hours.

4Meanwhile, prepare soft polenta in a saucepan; bring milk and stock to almost boiling point, on medium. Gradually add polenta, whisking until smooth. Simmer 3 to 4 mins, stirring, until thick. Remove from heat.

5Stir parmesan and butter through. Season to taste. Keep hot.

6Sprinkle osso buco with parsley to serve. Accompany with polenta.

Photo: Bauer/Brett Stevens

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