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Bistro Osso Buco with Herbed Polenta

Made With:

Soups

SIGNATURE FRENCH ONION

A rich beef broth made with random onion slices and a hint of sherry, finishing with a soft, buttery note.

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Tip

Osso Buco: Reheat veal shank with 1 cup (250 mL/6.7 oz) sauce in saucepan set over medium heat for about 10 minutes or until simmering and heated through. Stir in 1/4 tsp (5 mL) lemon zest and 1/4 tsp (5 mL) minced garlic.

Herbed Polenta: Heat 1/4 cup (60 mL) milk and 1 tbsp (15 mL) butter in saucepan set over medium heat until steaming. Stir in 1 cup (250 mL/4 oz) polenta and cook for about 2 minutes or until heated through, adding a bit of water if too thick. Stir in 1 tbsp (15 mL/0.1 oz) Parmesan cheese.

Serve veal shank over polenta; garnish with 1 tbsp (15 mL) parsley.

Total Time

280 min.

Serving & Size

1 shank

Yields

A classic braised osso buco is always a comforting dish on a menu. This one is served over soft and creamy polenta for a rustic, home-style flavour and presentation.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
veal shanks 12 (4 lb) 12  (1.8 kg)
salt and pepper, each 1 tsp mL
olive oil 1 cup 60  mL
1. Preheat oven to 350°F (180°C). Meanwhile, season veal shanks with salt and pepper. Heat oil in large rondeau set over medium heat; cook shanks for about 10 minutes or until browned all over. Transfer to full hotel pan (4 inches/10 cm deep).
Weight Measure
unsalted butter 1 cup 60  mL
onions, diced 2 (3 cups) (10 1/2oz)
carrots, diced 4 (3 1/2 cups) (1.1 lb)
stalks celery, chopped 4 (3 cups) (12.1)oz
all-purpose flour 1 cup 60  mL
tomato paste 1 cup 60  mL
dry red wine 2 cups 500  mL
Campbell’s Signature Condensed French Onion 1 tub (2 lb) tub (905g)
water 4 cups L
bay leaves 4
2. Melt butter in rondeau; cook onions, carrots and celery for about 5 minutes or until starting to soften. Sprinkle flour over top; cook, stirring, for 5 minutes. Stir in tomato paste; cook for 2 minutes. Stir in wine; bring to boil. Cook for 5 minutes. Stir in soup and water; bring to boil. Pour over veal shanks. Add bay leaves; cover with foil. Roast in oven for 2 1/2 to 3 hours or until meat is very tender. Remove bay leaves.
Weight Measure
water 16 cups L
salt 1 tbsp 15  mL
medium or finely ground cornmeal 4 cups L
chopped fresh chives 3 cup 175  mL
dried oregano 2 tsp 10  mL
3. In large pot, bring water and salt to boil. Add cornmeal, a little at a time, whisking constantly (whisking will help eliminate lumps). Reduce heat to medium-low; cook polenta, stirring frequently, for 25 to 35 minutes or until thickened, adding a bit of water if too thick. Stir in chives and oregano.
Weight Measure
lemon zest 3 tbsp 45  mL
minced garlic 3 tbsp 45  mL
milk 3 cups 750  mL
unsalted butter 3 cup 175  mL
grated Parmesan cheese 3 cup 175  mL
chopped fresh parsley 3 cup 175  mL
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