194 minutes•Medium•Serves 2
Boneless Veal Braise with Creamy Polenta
By @chef10
Tender boneless veal braised in a rich tomato and white wine sauce, served over creamy parmesan polenta. A comforting and flavorful Italian classic perfect for a cozy dinner.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●450g Boneless veal stew meat, raw
- ●1/4 cup All-purpose flour
- ●2 tablespoons Olive oil
- ●1 medium, chopped Onion
- ●1 medium, chopped Carrot
- ●1 medium, chopped Celery stalk
- ●2 cloves, minced Garlic
- ●2 tablespoons Tomato paste
- ●1/2 cup Dry white wine
- ●2 cups Beef broth
- ●1 Bay leaf
- ●2 tablespoons, chopped Fresh parsley
- ●1 teaspoon Lemon zest
- ●80g Cornmeal, yellow, dry
- ●2 cups Chicken broth
- ●2 tablespoons Butter
- ●1/4 cup, grated Parmesan cheese
- ●2g Salt
- ●0.3g Black pepper
Instructions
- 1Preheat oven to 325°F (160°C).
- 2Season boneless veal with salt and pepper. Dredge in flour, shaking off excess.
- 3Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear boneless veal on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
- 4Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- 5Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let wine reduce slightly, about 2 minutes.
- 6Add beef broth and bay leaf. Bring to a simmer.
- 7Return boneless veal to the pot, nestling them in the sauce. Cover and transfer to the preheated oven.
- 8Braise for 2-2.5 hours until the boneless veal is tender. Serve all the braising sauce; no bones are present.
- 9While the Osso Buco is braising, prepare the polenta. Bring chicken broth to a boil in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
- 10Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes, or until polenta is thick and creamy.
- 11Stir in butter and parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 12Remove Osso Buco from the oven. Discard bay leaf. Stir together parsley and lemon zest for the gremolata.
- 13Serve Osso Buco over creamy polenta, garnished with gremolata.
Recipe details
- Cuisine
- Italian
- Category
- Main course
- Preparation
- 27 minutes
Estimated total: 194 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- oven preheat: 15 min planning allowance (oven_preheat)
- simple prep: 5 min planning allowance (simple_prep)
- pan preheat: 3 min planning allowance (pan_preheat)
- sauce heat: 3 min planning allowance (sauce_heat)
- transfer: 2 min planning allowance (transfer)
- boil heat: 10 min planning allowance (boil_heat)
- mix: 3 min planning allowance (mix)
- mix: 3 min planning allowance (mix)
- garnish: 2 min planning allowance (garnish)
- transfer: 2 min planning allowance (transfer)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
- Replace bone-in shanks with a newly weighed boneless veal ingredient; not a bone-free yield conversion.
- All-purpose flour: USDA cup portion weight
- USDA enriched white all-purpose wheat flour; chosen conventional flour style.
- Olive oil: USDA tablespoon portion weight
- Onion: USDA medium (2-1/2" dia) portion weight
- Matched to 1 medium raw onion, assuming 'chopped' refers to preparation, not a different food item or density.
- Carrot: USDA medium portion weight
- Matched to 1 medium raw carrot, assuming 'chopped' refers to preparation, not a different food item or density.
- Celery stalk: USDA stalk, medium (7-1/2" - 8" long) portion weight
- Matched to 1 medium raw celery stalk, assuming 'chopped' refers to preparation, not a different food item or density.
- Garlic: USDA clove portion weight
- Tomato paste: USDA tbsp portion weight
- Dry white wine: USDA fl oz portion weight
- No alcohol evaporation adjustment is made; energy may be overestimated.
- Beef broth: USDA cup portion weight
- Excludes discarded Bay leaf
- Fresh parsley: USDA tbsp portion weight
- Lemon zest: USDA tsp portion weight
- Specify dry yellow cornmeal for polenta.
- Chicken broth: USDA cup portion weight
- Matched to ready-to-serve chicken broth.
- Butter: USDA tbsp portion weight
- Parmesan cheese: USDA cup portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Boneless veal stew meat, raw: Replace bone-in shanks with a newly weighed boneless veal ingredient; not a bone-free yield conversion. Original: {"item":"Veal shanks","amount":"2 (about 1 pound total)"}. Authored: {"item":"Boneless veal stew meat, raw","amount":"450g"}.
- Cornmeal, yellow, dry: Specify dry yellow cornmeal for polenta. Original: {"item":"Polenta","amount":"1/2 cup"}. Authored: {"item":"Cornmeal, yellow, dry","amount":"80g"}.
- Salt: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Salt","amount":"2g"}.
- Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.3g"}.
- Boneless veal stew meat, raw: Replace bone-in shanks with a newly weighed boneless veal ingredient; not a bone-free yield conversion. Original: {"item":"Veal shanks","amount":"2 (about 1 pound total)"}. Authored: {"item":"Boneless veal stew meat, raw","amount":"450g"}.
- Cornmeal, yellow, dry: Specify dry yellow cornmeal for polenta. Original: {"item":"Polenta","amount":"1/2 cup"}. Authored: {"item":"Cornmeal, yellow, dry","amount":"80g"}.
- Salt: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Salt","amount":"2g"}.
- Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.3g"}.
- Boneless veal stew meat, raw: 450 g · USDA reference 173843
- All-purpose flour: 31.25 g · USDA reference 168894
- Olive oil: 27 g · USDA reference 171413
- Onion: 110 g · USDA reference 170000
- Carrot: 61 g · USDA reference 170393
- Celery stalk: 40 g · USDA reference 169988
- Garlic: 6 g · USDA reference 169230
- Tomato paste: 32 g · USDA reference 170459
- Dry white wine: 117.6 g · USDA reference 174837
- Beef broth: 480 g · USDA reference 171538
- Bay leaf: discarded ingredient excluded
- Fresh parsley: 7.6 g · USDA reference 170416
- Lemon zest: 2 g · USDA reference 167749
- Cornmeal, yellow, dry: 80 g · USDA reference 168867
- Chicken broth: 498 g · USDA reference 174536
- Butter: 28.4 g · USDA reference 173410
- Parmesan cheese: 25 g · USDA reference 171247
- Salt: 2 g · USDA reference 173468
- Black pepper: 0.3 g · USDA reference 170931
osso buco · veal shanks · braised · polenta
Estimated nutrition per serving
861 calories · 60.2 g protein · 61.3 g carbohydrate · 36.3 g fat · 5.1 g fiber · 2765 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes discarded Bay leaf Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Wednesday
brunch
winter