User Ossobuco with polenta recipe

Sure, here’s a classic recipe for Osso Buco with creamy polenta:

Ingredients:

For the Osso Buco:

• 4 pieces of veal shanks, about 2 inches thick
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 2 cups beef or veal broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Gremolata (optional garnish) – zest of 1 lemon, 2 tablespoons chopped fresh parsley, and 1 clove garlic, minced

For the Polenta:

• 4 cups water
• 1 cup polenta (coarse cornmeal)
• Salt, to taste
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

Instructions:

For the Osso Buco:

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on both sides, about 5 minutes per side. Transfer the browned shanks to a plate.
3. In the same skillet, add the diced onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Pour in the white wine and let it simmer for a few minutes to reduce slightly.
5. Add the diced tomatoes with their juices, beef or veal broth, bay leaf, dried thyme, and dried rosemary. Stir to combine.
6. Return the browned veal shanks to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 to 2 1/2 hours, or until the veal is tender and falling off the bone. Stir occasionally and add more broth if needed to keep the shanks partially submerged.
7. Once the veal is cooked, remove it from the skillet and keep warm. If the sauce is too thin, you can simmer it uncovered for a few minutes to thicken slightly.
8. Serve the Osso Buco hot, topped with the sauce and garnished with gremolata if desired.

For the Polenta:

1. In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.
2. Reduce the heat to low and continue to cook the polenta, stirring frequently, until it is thick and creamy, about 20-30 minutes.
3. Season the polenta with salt to taste, then stir in the butter and grated Parmesan cheese until melted and well combined.
4. Serve the creamy polenta hot alongside the Osso Buco.

Enjoy your Osso Buco with creamy polenta!