Ossobuco & Parmigiano Polenta
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 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.