Osso bucco with soft polenta and corn

Osso bucco with soft polenta and corn

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

Osso bucco means 'bone with a hole’, and this Milanese specialty has become one of my favourite dishes to cook for a no-fuss dinner with friends, when I’d rather be chatting with my guests than slaving over a hot stove. Serve it with soft polenta to soak up all the sauce. Couscous or a simple mash works beautifully too.

Ingredients

Quantity Ingredient
4 large veal osso bucco
salt and pepper
75g plain flour, for dusting
4 tablespoons olive oil
50g pancetta, cut into strips
1 onion, finely chopped
2 carrots, diced
1 celery stalk, diced
2 garlic cloves, crushed
500ml beef stock
400g tinned crushed tomatoes
375ml white wine
2 bay leaves
3 thyme sprigs
2 corn cobs
40g butter

Soft polenta

Quantity Ingredient
500ml water
500ml vegetable stock
150g polenta
100g butter
250ml thickened cream
50g grated parmesan cheese

Method

  1. Season the osso bucco with salt and pepper, dust with flour, then shake off any excess. Heat the olive oil in a large pot over medium heat, add the osso bucco and sear on both sides for 3 minutes on each side, or until browned. Remove and set aside.
  2. Using the same pot, add the pancetta and cook for 2 minutes, then add the onion, carrot, celery and garlic and sauté for 5 minutes, or until the onion is soft and translucent. Pour in the beef stock to deglaze the pot, then return the osso bucco to the pot. Add the tomatoes, then pour in the white wine until the osso bucco are fully submerged (you’ll need about half a bottle). Add the bay leaves and thyme sprigs, turn the heat down to low and simmer for 2 hours.
  3. Put the corn cobs in a pot of water and bring to the boil. Cook for 10 minutes, then drain. Cut the kernels off the cobs and set aside.
  4. Make the polenta when there is 30 minutes left before the osso bucco is ready. Pour the water and vegetable stock into a saucepan and bring to the boil. Sprinkle the polenta into the pan, stirring continuously to stop the polenta from clumping. Turn the heat down and cook the polenta for 30 minutes until it is soft like mashed potato. Add the butter, cream and parmesan, and stir well until smooth. Mix half of the corn kernels into the polenta.
  5. Heat the butter in a small frying pan over medium heat, add the remaining corn kernels and cook for 3 minutes until lightly brown on the edges.
  6. To serve, place a ladleful of polenta on each plate, top with the osso bucco and a few spoonfuls of the fried corn kernels.
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Billy
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