Ossobuco Di Vitello Al Barolo Con Polenta Tartufata Recipe
Braised fresh domestic Veal Shank Ossobuco (Center cut) vegetable mirepoix, fresh herbs and Barolo red wine reduction sauce over Truffles and Parmigiano Reggiano cheese polenta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ossobuco
In a large Dutch oven, heat olive oil over medium-high heat. Season the veal shanks with salt and pepper, and sear them in the hot oil until browned on all sides. Remove and set aside.
Deglaze and Braise
Pour in the Barolo wine, scraping the bottom of the pot to deglaze. Let the wine reduce for about 10 minutes. Add the veal stock, rosemary, and thyme, then return the veal shanks to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours, or until the meat is tender and falling off the bone.
Make the Polenta
In a separate pot, bring water to a boil. Add salt and slowly whisk in the polenta. Reduce heat and stir frequently for about 20-25 minutes until thick and creamy. Stir in the grated Parmigiano Reggiano and truffle oil, mixing well.
Serve
To serve, place a generous scoop of truffle polenta on each plate, top with the braised veal shank and spoon over the Barolo reduction sauce. Garnish with additional herbs, if desired.