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Ossobuco & Parmigiano Polenta ♥️ For ep.8 of my restaurant series. Traditionally, ossobuco is braised with white wine but I prefer the red and it is delicious! This recipe is a main character okay… It gives that it girl energy lol. Yes, it is a little time consuming BUT it’s worth it, trust me. I love to make it when I’m hosting people, or having a little dinner party and it’s aways a major hit. If you liked this recipe, check out my braised short ribs and gruyere polenta!
Why You’ll Love Ossobuco & Parmigiano Polenta
This recipe is sooo flavorful and complex and when paired with the cheesy polenta, forget about it! The ossobuco itself is rich. tender and savory. The polenta is smooth, creamy & peppery. The best part is that most of the work is done by the oven ok? The hardest part of this is waiting around for it to be ready.
Substitutions
You can use white wine to braise your ossobuco, but I prefer using red wine. You can also use sub in your favorite herbs and spices. If you can’t find beef shanks, you can use short ribs or even oxtail! As far as the polenta goes, you can do gruyere or pecorino romano and it will be delicious.
Recipe Tip
Cut 3 slits on the sides of the shanks to avoid them curling.
Ossobuco & Parmigiano Polenta
Ingredients
- 6 beef shanks
- 1 1/2 cup red wine
- 4 cups beef broth
- 1 1/2 cup crushed tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 fresno chile, halved
- 1/2 bunch parsley
- 12 basil leaves
- 4 oregano sprigs
- 1.5 tbsp soy sauce
- 1.5 tbsp balsamic
- 1 large sweet onion, sliced
- 2 shallots, sliced
- 1 garlic head, sliced
- 1 carrot, sliced
- 2 celery ribs
- Rind of parm
Pepper & Parm Polenta
- 1 cup polenta, give it a quick pulse on the blender if you want it smoother
- 1/4 cup mascarpone
- 5 cups broth or water
- Black pepper to taste
- 1/2 cup grated parmigiano
Directions
- Cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes
- Pat dry REAL well and sear on a preheated pan for 3-4 min per side on med high
- Remove from the pan, add the onions and shallots. Slightly caramelize for 30 minutes
- Add in tomato paste, brown for 5 min. Add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parm rind, bayleaf, fresno, parsley, oregano and basil
- Arrange the shanks and make sure they are mostly submerged. Arrange the garlic head
- Bring to a simmer and cover
- Braise at 325F for 2.5- 3 hrs or until very tender
- Remove the shanks, but add in the bone marrow to the braising liquid. Remove the carrot, celery, herbs and bay leaf
- Squeeze the garlic into the braising liquid and blend. Add to a pan with a bit of water to thin it
- Bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes
- Add in mascarpone, pepper, salt and parm. Mix well
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
