Osso Bucco translates to “bone with a hole”, in reference to the visible bone marrow in the cross-cut veal shank. You can substitute lamb or pork shanks for the veal, but the cross-cut shank is essential to the dish; the marrow from the bone helps to flavor the braising liquid and adds richness to the sauce. Slow cooking the polenta yields a creamy consistency without needing to constantly stir the pot over a hot stove. A touch of butter at the end adds silkiness and gives the polenta a beautiful shine.
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the garlic, shallot, and oil in a small skillet over medium heat for 6 minutes instead of broiling.
Osso Bucco with Creamy Polenta
- 2 veal shanks (about 1 1/2 lbs)
- 4 cloves garlic, minced
- 1 shallot, minced
- ½ cup red wine
- 2 tbsp tomato paste
- ½ cup chicken or veal stock
- 4 sprigs fresh thyme
- 1/2 cup yellow polenta
- 2 cups water
- 2 tbsp butter
1) Season the veal shanks generously on both sides with salt; set aside. Combine minced garlic, shallot, and 1 tbsp olive oil in a Suvie pan. Place pan in Suvie and broil for 10 minutes or until softened and fragrant.
2) Remove pan from Suvie, and whisk in tomato paste, red wine, and stock. Add the veal shanks to the pan and top with thyme sprigs.
3) In a separate Suvie pan, combine polenta, 2 cups water, and 1/2 tsp salt.
4) Insert both pans into Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 8 hours
5) After the cook, remove both pans from Suvie. Stir butter into the polenta and season to taste with salt and pepper. Return polenta to Suvie to keep warm.
6) Carefully remove the veal shanks from the Suvie pan. Pour the braising liquid into a small saucepan and bring to a boil over medium-high heat. Let the liquid reduce by half and adjust seasoning to taste with salt and pepper.
7) To serve, divide the polenta between plates and top with a veal shank. Pour the reduced sauce over the veal and enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 8 hours.
Veal is one of the few red meats that can be paired with white wines and Rosé wines, however braised veal like the one found in this recipe is more than a match for a robust red wine like Zinfandel.