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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 so 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.

Ossobuco & Parmigiano Polenta

How To Prepare Ossobuco & Parmigiano Polenta

🧂 First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes.

🔥 Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high.

🧅 Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes.

🍅 Add in tomato paste, brown for 5 minutes. Then, add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parmesan 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.

⏱ Then, braise at 325F for 2.5- 3 hours or until very tender.

🥕 Remove the shanks, but add in the bone marrow to the braising liquid. Then, 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.

💧 Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes.

❤️ Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.

Substitutions and Variations

  1. You can use white wine to braise the ossobuco, instead of red wine.
  2. If you can’t find beef shanks, you can use short ribs or even oxtail.
  3. As for the polenta, you can use gruyere or pecorino Romano instead of parmesan.
Ossobuco & Parmigiano Polenta

Chef Nadia’s Tip

Cut 3 slits on the sides of the shanks to avoid them curling.

Similar Recipes

Common Questions

What can I use instead of beef shanks?

You can use short ribs, or oxtail.

What other cheese can I use for the polenta?

You can use gruyere, or Pecorino Romano instead of parmesan.

What is an alternative to red wine?

You can use white wine, or non-alcoholic wine. Giesen has a great selection of 0% alcohol wines.

Ossobuco & Parmigiano Polenta

By Nadia Aidi
Prep 35 minutes
Cook 3 hours 15 minutes
Total 3 hours 50 minutes
Servings: 3
Ossobuco & Parmigiano Polenta ♥️ For ep.8 of my restaurant series. Traditionally, ossobucco 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.

Ingredients 

  • 6 beef shanks
  • 1.5 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 sprigs oregano
  • 1.5 tbsp soy sauce
  • 1.5 tbsp balsamic
  • 1 sweet onion, large, sliced
  • 2 shallots, sliced
  • 1 garlic, head, sliced
  • 1 carrot, sliced
  • 2 celery ribs
  • parmesan, rind

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 parmigiano, grated

Directions 

  • First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes.
  • Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high.
  • Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes.
  • Add in tomato paste, brown for 5 minutes. Then, add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parmesan 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.
  • Then, braise at 325F for 2.5- 3 hours or until very tender.
  • Remove the shanks, but add in the bone marrow to the braising liquid. Then, 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.
  • Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes.
  • Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.

Video

Nutrition

Calories: 2674kcal, Carbohydrates: 251g, Protein: 198g, Fat: 68g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 329mg, Sodium: 11849mg, Potassium: 6261mg, Fiber: 23g, Sugar: 65g, Vitamin A: 18760IU, Vitamin C: 169mg, Calcium: 1320mg, Iron: 33mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian

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