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Recipe details
Osso Buco with Tomato-Saffron Polenta
Bone-in cross-cut beef shank braised with tomato, white wine, vegetables, and thyme, served over creamy Parmesan polenta. A dinner idea with ingredients and cooking steps in one place.
≈ 183 kcal/100 g · ≈ 311 kcal/serving
205 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef shank cross-cut / osso buco400 g · 1 bone-in cross-cut piece, about 2 inches thick
olive oil15 ml
yellow onion, finely diced40 g
carrot, finely diced30 g
celery stalk, finely diced25 g
tomato paste30 g
crushed tomatoes120 ml
low-sodium beef stock180 ml
dry white wine60 ml
quick-cooking polenta45 g
finely grated Parmesan15 g
unsalted butter7 g
garlic clove, minced0.25 pcs
fresh thyme1 g
kosher salt2 g
black pepper0.5 g
Cookware and utensils
Dutch oven
Chef’s knife
Cutting board
Tongs
Wooden spoon
Instant-read thermometer
Directions
01
Pat the osso buco dry and season it with salt and pepper.
Products
beef shank cross-cut / osso buco — 400 g · 1 bone-in cross-cut piece, about 2 inches thick; kosher salt — 2 g; black pepper — 0.5 g
Action
Season
Time
5 min
Temperature
Room temperature
02
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the osso buco on both broad sides
Products
beef shank cross-cut / osso buco — 400 g · 1 bone-in cross-cut piece, about 2 inches thick
Action
Brown
Time
4 min
Temperature
Medium-high heat
04
transfer it to a plate
Products
beef shank cross-cut / osso buco — 400 g · 1 bone-in cross-cut piece, about 2 inches thick
Action
Brown
Time
4 min
Temperature
Medium-high heat
05
Cook the onion, carrot, celery, and garlic until softened.
