Ingredients

The following ingredients have 4 Servings
  • 4 veal shanks, 2.5 cms high
  • 3 tablespoons butter
  • 1/2 cup white wine
  • 1 1/2 cups meat broth (or vegetable broth)
  • 1 tablespoon fresh parsley finely chopped
  • 1 piece of orange rind (no white pith) finely chopped
  • 1/2 clove of garlic finely chopped
  • Freshly grated pepper
  • salt
  • 1 cup polenta flour
  • 4 cups water
  • 1/4 cup double cream
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 pinches saffron

Instruction

  • 45 minute Ossobuco: Make several incisions around the veal shanks to cut through the membrane so the meat doesn't curl when cooking.
  • In a pan, over medium heat, melt the butter until sizzling. Add the veal shanks and brown on both sides.
  • Add the white wine to deglaze the pan. Season with salt and freshly ground pepper, add 1 cup broth and bring to a boil. Cover the pan, reduce heat to the minimum and allow to simmer for 45 minutes, adding more broth as needed.
  • Orange Gremolata - Chop the parsley, lorange peel and garlic very finely.and add to the veal shanks when they are cooked.
  • 45 minute Polenta: Bring the water to a boil, add the salt and the saffron and pour the polenta flour in a steady stream, stirring with a whisk until well blended. When it boils, reduce the heat to the minimum and cook the polenta, stirring from time to time with a wooden spoon for 45 minutes or until it starts to fall away from the sides of the pan.
  • Add the cream and butter and beat vigorously until butter is melted and well incorporated. Serve immediately with the Ossobuco and its juices.