Veal Osso Buco with Dirty Polenta
Pam Anderson | Yield: 6
Cookbook author Pam Anderson likes to braise veal shanks with minced prosciutto, letting the salt from the meat flavor her sauce. She serves the tender meat over turmeric-tinted polenta.
- 6 Veal Osso Buco, tied around the circumference with butcher’s twine
- 2 tablespoons olive oil
- Salt and coarsely-ground black pepper
- 1/2 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 (14 1/2 oz) petite diced tomatoes, undrained
- 1 cup dry white wine
- 2 cups chicken broth
- 1 1/2 cups instant polenta
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon Parmesan cheese, finely grated
- 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.
- 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.
- 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 11/2 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 cheese. Spoon a portion of polenta onto each of six plates. Top each with a veal shank and a portion of sauce and serve.