Jen loves to eat polenta. Osso buco and polenta are a match made in heaven, or you can use mashed potato. It literally translates to bone with a hole, and refers to the lovely marrow in the bone. You can get veal or beef osso buco, but veal can be hard to come by.
Prep: 15 mins
Cook: 2½ hours
- 2 tbsp of plain flour
- 1 tsp of salt
- a pinch of pepper
- 4 pieces of beef osso buco
- 40ml / 2 tbsp of olive oil
- 1 brown/yellow onion, finely diced
- 2 cloves of garlic, crushed or grated
- 2 carrots, diced
- 1 stick of celery, finely diced
- 4 sprigs of flat leaf parsley
- 1 sprig of thyme
- 1 bay leaf
- 400g/14oz of tinned/canned diced tomatoes
- 250ml / 1 cup of water
- 100ml / ½ cup of white wine (optional)
- mashed potatoes or polenta, to serve
- Preheat oven to 170ºC/325ºF/Gas Mark 3 (reduce by 20ºC/50ºF/one gas mark if fan forced).
- Season flour with salt and pepper and mix. Coat the meat in flour mix, shaking off excess flour before cooking.
- Heat half the olive oil in a wide-based saucepan and brown the beef. Remove meat from saucepan.
- Wipe the pan with paper towel if the flour has burnt.
- Add remaining oil, onion, garlic, carrot, celery, parsley and thyme to the pan and a little water to soften the vegetables but not brown them.
- Cook the vegetables for 15 minutes.
- Add bay leaf, tomatoes, water and wine (if using) and bring to the boil.
- Return meat to the pan (ensure liquid just covers meat), cover with baking (parchment) paper, place a lid on top and cook in the oven for 2 hours. If doubling the recipe, allow half to cool to room temperature before freezing for later use.
- Cook potatoes, mash and serve. Polenta is also good as a side, but take into account it takes 50 minutes to cook (see separate polenta recipe).
Put the seasoned flour in a large freezer bag then add the meat to coat easily. Polenta is a great side for this dish.