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