![Osso buco with soft polenta Osso buco with soft polenta](https://wikirecipes.net/wp-content/uploads/2019/04/Osso-buco-with-soft-polenta.jpg)
- 0:10 Prep
- 2:20 Cook
- 4 Servings
- Capable cooks
Osso buco is a regional dish from Piedmont, Italy, traditionally made using veal shanks. Serve it on a bed of creamy polenta.
Ingredients
- 1/2 cup plain flour
- 8 (175g each) veal shanks
- 1/2 cup olive oil
- 1 brown onion, finely chopped
- 1 large carrot, peeled, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 1 cup white wine
- 400g can diced tomatoes
- 1/2 cup Massel chicken style liquid stock
- 1 tablespoon thyme leaves
- 2 dried bay leaves
- Soft polenta, to serve
Method
- Step 1Preheat oven to 150C. Sprinkle flour on a plate and season with salt and pepper.
- Step 2Coat both sides veal in flour, shaking off excess. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook shanks, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a 4-litre capacity ovenproof dish.
- Step 3Heat remaining 1 tablespoon oil in frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 7 to 8 minutes or until soft. Increase heat to high. Add wine and cook for 2 minutes. Stir in tomatoes, stock, thyme and bay leaves. Bring to the boil. Pour over veal. Cover and bake for 1 1/2 hours.
- Step 4Uncover and cook for a further 30 minutes or until veal is very tender and sauce reduces slightly. Remove bay leaves.
- Step 5Divide polenta between serving bowls. Top each with 2 shanks. Spoon over sauce and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3379 kj
Energy
50g
Fat Total
13g
Saturated Fat
4g
Fibre
64g
Protein
206mg
Cholesterol
442.86mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Osso buco is a regional dish from Piedmont, Italy, traditionally made using veal shanks. In Australia, veal shanks are sometimes sold as ‘osso buco’ in supermarkets. The marrow in the shanks gives them a rich flavour.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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