Veal Osso Buco with Dirty Polenta

Yield 6
RECIPE Ingredients
  • 6 Veal Osso Buco, tied around the circumference with butcher’s twine
  • 2 tablespoons olive oil
  • Salt and coarsely-ground black pepper
  • ½ stick butter, equal to 4 tablespoons, divided
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 1 large onion, chopped
  • 3 large cloves garlic, minced
  • 6 thin slices prosciutto, minced (about 3 oz)
  • 1 tablespoon Italian seasoning
  • 1 can (14½ oz) petite diced tomatoes, undrained
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1½ cups instant polenta
  • ¾ teaspoon ground turmeric
  • ¾ cup Parmesan cheese, finely grated
Recipe notes
Make this easy recipe for veal osso buco with minced prosciutto to flavor the sauce, and serve with dirty polenta for a comforting weekend dinner.
RECIPE Preparation
  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Heat a large, heavy roasting pan set over two burners on low heat. Coat both sides of shanks with oil and season generously with salt and pepper. Increase heat to a strong medium-high until wisps of smoke start to rise from pan. Add shanks and cook, turning only once, until brown on both sides, about 6 minutes total. Transfer to a baking sheet.
  2. Add 2 tablespoons butter to roasting pan and heat. Add carrot, celery, and onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic, prosciutto, and Italian seasoning and cook, stirring, until fragrant, 30 seconds to 1 minute longer. Add tomatoes, wine, and broth, bring to a simmer, return shanks to pan, and turn off heat. Using two potholders to protect hands, place a piece of heavy-duty foil over pan, pressing down on foil so that it touches stew. Seal foil completely around the edges. Repeat with a second sheet of foil so that roasting pan is as airtight as possible. Turn heat to medium-high until juices bubble. Set pan in oven and cook for 1 hour and 15 minutes.
  3. Remove pan from oven, transfer veal shanks to a serving platter, cover with foil, and pour sauce into a saucepan set over low heat. Add 6 cups water and 1½ teaspoons salt to unwashed roasting pan and bring to a boil. Whisk in polenta and turmeric and continue to whisk until soft, but thick, 4 to 5 minutes. Stir in remaining 2 tablespoons butter and Parmesan cheese. Spoon a portion of polenta onto each of six plates. Top each with a veal shank and a portion of sauce and serve.