Bistro Osso Buco with Herbed Polenta

Bistro Osso Buco with Herbed Polenta
Total Time

240 min.

Serving & Size

1 shank

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
veal shanks 12 (1.8 kg) 12 (4 lb)
salt and pepper, each 5 mL 1 tsp
olive oil 60 mL 1/4 cup
unsalted butter 60 mL 1/4 cup
onions, diced 2 (10 1/2oz) 2 (3 cups)
carrots, diced 4 (1.1 lb) 4 (3 1/2 cups)
stalks celery, chopped 4 (12.1)oz 4 (3 cups)
all-purpose flour 60 mL 1/4 cup
tomato paste 60 mL 1/4 cup
dry red wine 500 mL 2 cups
Campbell’s Signature Condensed French Onion
1/2 tub (905g)
1/2 tub (2 lb)
water 1 L 4 cups
bay leaves 4 4
water 4 L 16 cups
salt 15 mL 1 tbsp
medium or finely ground cornmeal 1 L 4 cups
chopped fresh chives 175 mL 3/4 cup
dried oregano 10 mL 2 tsp
lemon zest 45 mL 3 tbsp
minced garlic 45 mL 3 tbsp
milk 750 mL 3 cups
unsalted butter 175 mL 3/4 cup
grated Parmesan cheese 175 mL 3/4 cup
chopped fresh parsley 175 mL 3/4 cup
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).
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.
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.

Recipe Tip

  1. 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.

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