Name: Ossobuco with Polenta
Prep time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 veal ossobuco; Half package tomato pulp; 1 glass dry white wine; as needed flour; carrot (1); 1 stalk celery; 1 onion; as needed vegetable broth; 1 bunch parsley; salt; pepper; 1 knob butter; 14 oz cornmeal; 7 1/2 cups water; as needed salt

Ossobuco with Polenta. A dish that warms the heart in winter. A rustic and comforting recipe, this is a delicious one-pot dish.
A dish from traditional Italian cuisine that never disappoints.

It’s a second course, or a one-pot dish, well appreciated by everyone in the family. It’s full of flavor and very nourishing. Ossobuco, with its tender and tasty meat, is ideal for preparing stews that can also be served with polenta.

Ossobuco is often cooked with tomatoes, with a generous base that makes the sauce rich.

It is served with a bit of soft polenta, some boiled potatoes, or simply with plenty of bread, to soak up the sauce, it’s delicious, you must try it.

I was always intimidated by ossobuco, thinking it was difficult to make them tender. But the secret always lies there, in patience, in cooking them gently for at least an hour and a half.

Another tip is to cut the membrane surrounding the meat, or remove it altogether, to prevent it from curling during cooking.

I recommend using a pan or casserole for the ossobuco, they need to be well spread out to cook evenly.

Now let’s gather the few ingredients we will need and prepare this fantastic meat second course together!

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

Ossobuco with Polenta

4 veal ossobuco
Half package tomato pulp
1 glass dry white wine
as needed flour
carrot (1)
1 stalk celery
1 onion
as needed vegetable broth
1 bunch parsley
salt
pepper
1 knob butter
14 oz cornmeal
7 1/2 cups water
as needed salt

Tools

Steps

Ossobuco with Polenta

Salt and pepper the ossobuco.
Dice the carrot, celery, and onion.
In a plate, add the flour and evenly coat the ossobuco. In a large pot, pour a drizzle of extra virgin olive oil, add the knob of butter, and once it’s hot, add the ossobuco to brown well on both sides.
(A small but significant tip: Prepare the ossobuco by making cuts with scissors to prevent curling during cooking; then coat them thoroughly with flour seasoned with salt and pepper, but shake them well before placing them in the pan).
Once the meat is well browned, add the diced vegetables and cook for about 10 minutes, then deglaze with the white wine, allowing the alcohol to evaporate.
Add the tomato pulp, lower the heat, and cook for about 90 minutes, or until the ossobuco is tender and the central bone starts to detach from the meat, moistening with vegetable broth or hot water if necessary and adding chopped parsley halfway through cooking.
During this time, stir the meat occasionally to prevent it from sticking to the bottom of the pot. If the cooking liquid dries out excessively, add a little more broth.
Remove the lid and continue cooking over high heat to reduce the cooking liquid a bit.
Check the doneness of the ossobuco, they should be tender.
Meanwhile, let’s prepare the polenta.
Use a double-bottomed pot, pour the water, and add salt.
Add the cornmeal and whisk very well.
Then turn on the stove and keep stirring until it starts to boil, at this point add a drizzle of oil and continue stirring for a few minutes.
When you see the mixture becoming smooth and homogeneous.
Move the pot to the smallest gas burner, cover it with a lid, and cook over low heat for 45 minutes, stirring occasionally.
(If you use quick-cooking cornmeal, which also gives good results in a short time, they have a cooking time of 4 or 5 minutes).
Once it is thick and rich, pour it onto plates and top with a portion of ossobuco and its cooking sauce.
Enjoy your meal.