Osso Buco Recipe

Cooking Instructions

1. 1

   Prepare the Osso Buco

   Season the veal shanks with salt and black pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Deglaze the Pot

   Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.

4. 4

   Combine and Cook

   Return the seared veal shanks to the pot. Add the beef stock, bay leaf, and thyme. Bring to a simmer, cover, and reduce the heat to low. Cook for about 1.5 to 2 hours until the meat is tender and falling off the bone.

5. 5

   Prepare Whey Polenta

   In a separate pot, bring 4 cups of whey (or water) to a boil. Gradually whisk in 1 cup of polenta. Reduce heat and cook, stirring frequently, until thickened (about 30 minutes). Season with salt to taste.

6. 6

   Make the Gremolata

   In a small bowl, combine chopped fresh parsley, lemon zest, and minced garlic to create the gremolata.

7. 7

   Serve

   Serve the osso buco over a bed of whey polenta, topped with a generous sprinkle of gremolata.