Osso Bucco

Tonight we had Osso Bucco with Gremolata served over Polenta. I use chicken broth with minced garlic as the liquid for the polenta. Butter and Parmesan cheese are added at the end. Sauted Rapini on the side.

Home Cookin Chapter: Recipes From Thibeault’s Table

Osso Bucco

Based on Roasted Veal Shanks from Lidia’s Italian Table

Veal shank cut into pieces 1 1/2 inches thick.
6 Tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge)

Preheat oven to 350°F

Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot and onions. Saute until tender. Add garlic and saute for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.

Serve over Polenta or Risotto and sprinkle with Gremolata


3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
zest of one lemon

3 Comments Add yours

  1. Ann, I have never seen a more appealing presentation of Osso Bucco, period.Your fabulous food ~and food photos always draw me in. This is one of my all time favorite comfort foods (and with polenta)… *sigh* PERFECTION!5 STARS, all the way. Thank you for the eye candy, again! xo~m.

  2. I must have read too fast at Jain\’s..I asked..Is that gremolata I see?Perfect combo..and the polenta and rapini to boot!I agree w/ Mary.. 5 étoiles!

  3. Anonymous says:

    très belle photos! je teste la recette dimanche.

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