Honey Appam with honey, served with fresh banana and coconut milk flavouring Honey Appam Osso buco served with polenta, in vegetable sauce, sprinkled with gremolata Osso buco with polenta Welsh rarebit with tomato served, in cheese sauce, on toast, with fresh tomato pieces Welsh Rarebit with Tomato Sri Lankan Hoppers pancakes served Sri Lankan hoppers Roasted duck served with caramelised onions Slow-roasted duck legs with caramelised onion confit Pizza Burger served Pizza Burger Churro ice cream served with cinnamon and sugar Churro ice cream Creamy courgette and tomato soup served in a bowl Creamy courgette and tomato soup Lavender and honey samosas served Lavender and Honey Samosas Spinach quinoa Buddha bowl served with beetroot lime tofu Spinach and quinoa Buddha bowl with roast beetroot and lime tofu Chocolate samosa, fried golden brown with filling inside Chocolate samosa Thai sweet and sour chicken served with rice Thai sweet and sour chicken BBQ pork ribs served with fresh side Classic BBQ pork ribs Orange and curd cheese bundt cake served Orange and Curd Cheese Bundt Cake Nutella strudel served sliced Crispy Nutella strudel Bò Kho with coriander, rich Vietnamese beef soup served with fresh coriander and chilli peppers Vietnamese Beef Stew with Fresh Coriander (Bò Kho) Pistachio pretzels served Pistachio pretzels Fusion taco with teriyaki chicken, pickled vegetables and spicy mayonnaise Teriyaki chicken tacos Coconut lime rice served Zesty Coconut and Lime Rice Vegan BBQ burger with fresh vegetables Vegan BBQ burger Honey Appam with honey, served with fresh banana and coconut milk flavouring Honey Appam Osso buco served with polenta, in vegetable sauce, sprinkled with gremolata Osso buco with polenta Welsh rarebit with tomato served, in cheese sauce, on toast, with fresh tomato pieces Welsh Rarebit with Tomato Sri Lankan Hoppers pancakes served Sri Lankan hoppers Roasted duck served with caramelised onions Slow-roasted duck legs with caramelised onion confit Pizza Burger served Pizza Burger Churro ice cream served with cinnamon and sugar Churro ice cream Creamy courgette and tomato soup served in a bowl Creamy courgette and tomato soup Lavender and honey samosas served Lavender and Honey Samosas Spinach quinoa Buddha bowl served with beetroot lime tofu Spinach and quinoa Buddha bowl with roast beetroot and lime tofu Chocolate samosa, fried golden brown with filling inside Chocolate samosa Thai sweet and sour chicken served with rice Thai sweet and sour chicken BBQ pork ribs served with fresh side Classic BBQ pork ribs Orange and curd cheese bundt cake served Orange and Curd Cheese Bundt Cake Nutella strudel served sliced Crispy Nutella strudel Bò Kho with coriander, rich Vietnamese beef soup served with fresh coriander and chilli peppers Vietnamese Beef Stew with Fresh Coriander (Bò Kho) Pistachio pretzels served Pistachio pretzels Fusion taco with teriyaki chicken, pickled vegetables and spicy mayonnaise Teriyaki chicken tacos Coconut lime rice served Zesty Coconut and Lime Rice Vegan BBQ burger with fresh vegetables Vegan BBQ burger
Osso buco served with polenta, in vegetable sauce, sprinkled with gremolata
A classic pairing of tender meat and golden cornmeal porridge

Osso buco with polenta

Author: Flavelo
Recipes Main Courses
Osso Buco (meaning: bone with a hole) is a Milanese classic. The marrow in the hollow bone melts into the sauce during cooking, giving it incredible richness. Whilst traditionally served with risotto (Risotto alla Milanese), the creamy softness of polenta (cornmeal porridge) also perfectly embraces the thick, collagen-rich gravy. The gremolata (lemon-garlic spice mix) at the end cuts through the fatty flavours with freshness.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large cast iron pot: For heat retention.
  • Lemon zester: For the gremolata.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Salt and pepper the meat slices, dust thinly with flour. Sear until crusted in hot butter-oil mixture, then remove.

Tip: The floury crust not only adds flavour (Maillard reaction), but also thickens the sauce later.
2 ✓

In the remaining fat fry the vegetables (sofrito), stir in the tomato purée. Pour in the wine, boil off the alcohol.

Tip: The acidity of the alcohol loosens the flavour compounds baked onto the bottom of the pot (Deglazing).
3 ✓

Return the meat, pour in stock. Cover, and cook on a low heat for 1.5-2 hours, until the meat comes away from the bone.

Tip: During slow cooking the collagen turns to gelatin, making the gravy sticky and thick.
4 ✓

Cook the polenta in salted water, stirring continuously, until creamy.

Tip: Corn starch absorbs water suddenly, continuous stirring is needed to prevent lumps.
5 ✓

Mix the lemon zest, garlic and parsley (Gremolata), and sprinkle on the meat when serving.

Tip: The fresh lemon zest essential oils 'open up' the heavy, fatty flavours.

Recipe FAQ

Why did the meat curl up when frying?
The membrane surrounding the meat shrinks under heat. Score the membrane in several places before frying so the slice stays flat.

Ingredients

  • 800 g Veal shank slices (bone-in, with marrow)
  • 50 g Butter
  • 30 ml Olive oil
  • 2 pieces Carrots (diced)
  • 2 pieces Celery (diced)
  • 1 piece Onion (diced)
  • 200 ml White wine (dry)
  • 300 ml Beef stock
  • 1 tbsp Tomato purée
  • 1 tsp Lemon zest (grated)
  • 1 piece Garlic (for gremolata)
  • 1 tbsp Parsley (fresh)
  • 1 tsp Salt, Pepper
  • 200 g Polenta (coarse cornmeal)
  • 800 ml Water (for the polenta)