Osso Buco
Did you know that “Osso” means bone and “Buco” means hole?
Bone Hole
Doesn’t that sound appetizing?
Bone Hole for dinner!
Who’s hungry?
In all seriousness – this is MELT-IN-YOUR-MOUTH DELICIOUS!
No joke.
I ate more than my body is comfortable consuming. And, by the way, I wish I had shoved another roast into this crock pot because we ate it ALL. And, darn it! I really wanted leftovers.
Serve this on top of Creamy Polenta for the perfect meal.
And I didn’t make that part up. Traditionally, Osso Buco is to be served over polenta.
So there ya go.
Mmmm
If you’ve never made polenta – the time is now.
The best way to describe polenta is to call it corny mashed potatoes. It looks (kinda) like mashed potatoes. It tastes (kinda) like mashed potatoes. But its made from ground corn. Totally radical dude.
The best part about polenta is that it takes 90 seconds to make.
For Rizzle.
Boil the broth & water. Add salt & corn – stir. Add butter & cheese – stir.
Serve.
90 seconds to perfect polenta.
Let’s make BONE HOLE!!!
Grab a cutting board and dice all the veggies (onion, carrot, celery, and garlic cloves) super small.
Now slide them into the bottom of your crockpot or Instapot.
Pour in the quart of tomatoes.
Add the rosemary and thyme and give it all a stir.
Let’s talk about the veal.
Traditionally Osso Buco is made with veal shanks (for this recipe you’ll need 6 of them). If you don’t have veal shanks or they are out of your budget you can make this recipe with short ribs, beef shank or a bone-in roast.
I used a veal, bone-in, chuck roasts. And it was fabulous.
Salt and pepper the entire roast. Heat the lard or fat in a large skillet over medium-high heat.
Brown the roast on all sides and place in the slow cooker.
Add the wine (or chicken broth) to the pan to de-glaze.
Add the liquids to the cooker.
Add the teaspoon of grated lemon rind to the cooker.
Cook in the crockpot on high for 8 hours (or until meat is fall-apart tender).
The meat should easily pull apart with a fork – so, so amazing.
Skim the fat off the surface of the liquids after cooking is complete and discard.
To make the creamy polenta:
Boil 2 cups water and 2 cups chicken broth to a boil (4 cups total liquid) on the stovetop. Add 1 tsp salt.
Whisk in 1 1/4 cups cornmeal.
It will take 20 seconds to cook and become thick.
Stir in 1/2 stick butter (cut into cubes) and 8 oz cream cheese (also cut into cubes).
Season with pepper.
Give it a taste – try not to eat the whole pot.
Add additional seasonings if needed.
To Serve
Spoon some polenta onto a plate. Place a large portion of the veal in the center of the polenta. Top with the cooking liquids/ veggies and a little parsley if desired.
And enjoy!
XO,
Candi
| Servings |
people
|
- 1 2-3 lbs beef (veal) shank can substitute beef shank, short ribs, or bone-in, chuck roasts
- 2 tsp Salt to season meat
- pepper to season meat
- 2-3 tbsp lard or fat to brown the veal
- 1 cup onion diced
- 1 cup carrots diced
- 1/2 cup celery diced
- 6 cloves garlic minced
- 1 can (14 oz) tomatoes with juice. I used a quart (home-canned)
- 1 tbsp rosemary
- 2 tsp thyme
- 1 cup dry white wine you can substitute broth
- 2 tsp grated lemon rind
- parsely to top
Ingredients
|
|
Grab a cutting board and dice all the veggies (onion, carrot, celery, and garlic cloves) super small.
Now slide them into the bottom of your crockpot or Instapot.
Pour in the quart of tomatoes.
Add the rosemary and thyme and give it all a stir.
Salt and pepper the veal. Heat the lard or fat in a large skillet over medium-high heat.
Brown the roasts on all sides and place in the slow cooker.
Add the wine (or chicken broth) to the pan to de-glaze. Add the liquids to the cooker.
Grate the lemon rind into the cooker.
Cook in the crockpot on high for 8 hours (or until meat is fall-apart tender).
Skim the fat off the surface of the liquids and discard.
To Serve-
Spoon some polenta onto a plate. Place a large portion of the veal in the center of the polenta. Top with the cooking liquids/ veggies and a little parsley if desired.
