Back
Osso Buco with Cheesy Polenta
3.5 hours
A delicious osso buco with cheesy polenta recipe.
Easy
Ingredients
4 pieces osso buco
1 carrot, chopped
4 sticks of celery, chopped
1 small onion, sliced
100ml white wine
Fresh sage and thyme, chopped
3 cloves garlic, crushed
Seasoned flour for dusting
400g tin crushed tomatoes
200ml water
200ml beef stock
2 ripe Roma tomatoes, chopped
Pinch of salt
My green sauce - see pinned recipe
Cheesy Polenta Ingredients:
1 cup polenta
3 cups stock
3 teaspoons butter
100g Parmesan cheese
Method
Dust the osso buco in flour and seal each side in a medium-heated pan. Set aside.
Deglaze the pan with white wine, then add the osso buco, crushed tomatoes, stock, water, carrot, onion, and herbs.
Return the beef to the pot, season with salt, and bring to a simmer.
Cover and cook in the oven at 160°C for 2-3 hours until the meat is tender.
For the polenta, bring stock to a boil, gradually whisk in polenta, and cook until thickened. Stir in butter and Parmesan cheese until melted.
Serve the osso buco over cheesy polenta with a drizzle of green sauce.
