Osso Buco with Polenta Dumplings
This version of osso buco is topped off with polenta dumplings instead of the more-familiar gremolata.
5 pounds veal shanks
1 bulb garlic 5 shallots
5 parsnips (or substitute carrots)
2 bulbs celeriac (or substitute
5 stalks celery)
2 large leeks
3 pounds plum tomatoes
4 sprigs fresh thyme
½ bunch fresh parsley
2 tablespoons olive oil
½ cup red table wine
3 cups Beef Stock (page 15)
3 bay leaves
½ recipe Basic Polenta (page 162), cooked Kosher salt
Fresh-cracked black pepper
Preheat oven to 350°F. Rinse the veal shanks and pat dry with paper towels. Peel and thinly slice the garlic and shallots. Peel and roughly chop the parsnips and celeriac. Clean and roughly chop the leeks and tomatoes. Clean and roughly chop the thyme and parsley.
Heat the oil to medium-high temperature in a heavy-bottomed ovenproof pot with tight-fitting lid (such as a Dutch oven). Sear the shanks on all sides. Add the parsnips, celeriac, leeks, shallots, and garlic. Sauté for 5 minutes. Add the tomatoes, and stir.
Pour in the wine, and reduce by half the volume. Add the stock. Reduce heat to medium, and bring to simmer. Cover the pan and place in the oven. Braise for 4 hours, then add the herbs and simmer 30 more minutes.
Remove the pan from the oven and place on the stovetop over mediumhigh heat. Drop in heaping tablespoonfuls of the polenta. Cover, and cook for 15 to 20 minutes. Remove bay leaves.
Sprinkle to taste with salt and pepper. Ladle into bowls, and serve.