Bistro Osso Buco with Herbed Polenta
A tender, slow-braised veal shank dish, enriched with Campbell’s Signature French Onion Soup for deep, savory flavor. Paired with a creamy herbed polenta, this classic Italian meal combines the richness of veal, aromatic vegetables like onions, carrots, and celery, and a touch of dry red wine for a perfect, comforting bite.
Total Time
280 min
1 shank
12
- 12 (4 lb) 12 (1.8 kg) Veal shanks
- 1 tsp 6 g / 2.4 g Salt and pepper, each
- ¼ cup 60 mL Olive oil
- ¼ cup 58 g Unsalted butter
- 3 cups (10 ½ oz) 298 g Onions, diced
- 3 ½ cups (1 lb) 454 g Carrots, diced
- 3 cups (12 oz) 340 g Celery stalks, chopped
- ¼ cup 30 g All-purpose flour
- ¼ cup 56.7 g Tomato paste
- 2 cups 500 mL Dry red wine
- ½ tub (2 lb) ½ tub (905g) Signature French Onion
- 4 cups 1 L Water
- 4 4 Bay leaves
- Herbed Polenta
- 16 cups 4 L Water
- 1 tbsp 19 g Salt
- 4 cups 1 L Medium or finely ground cornmeal
- ¾ cup 177 g Fresh chives, chopped
- 3.6 g 10 mL Dried oregano
- 3 tbsp 18 g Lemon zest
- 3 tbsp 45 g Minced garlic
- 3 cups 750 mL Milk
- ¾ cup 175 g Unsalted butter
Osso Buco
- Preheat oven to 350°F (180°C). Meanwhile, season veal shanks with salt and pepper. Heat oil in large rondeau set over medium heat; cook shanks for about 10 minutes or until browned all over. Transfer to full hotel pan (4 inches/10 cm deep).
- Melt butter in rondeau; cook onions, carrots and celery for about 5 minutes or until starting to soften. Sprinkle flour over top; cook, stirring, for 5 minutes. Stir in tomato paste; cook for 2 minutes. Stir in wine; bring to boil. Cook for 5 minutes. Stir in French Onion soup and water; bring to boil. Pour over veal shanks. Add bay leaves; cover with foil. Roast in oven for 2 ½ to 3 hours or until meat is very tender. Remove bay leaves.
Herbed Polenta
- In large pot, bring water and salt to boil. Add cornmeal, a little at a time, whisking constantly (whisking will help eliminate lumps). Reduce heat to medium-low; cook polenta, stirring frequently, for 25 to 35 minutes or until thickened, adding a bit of water if too thick. Stir in chives and oregano.
To Serve
- Osso Buco: Reheat veal shank with 250 mL (1 cup /6.7 oz) sauce in saucepan set over medium heat for about 10 minutes or until simmering and heated through. Stir in 5 mL (¼ tsp) lemon zest and 5 mL (¼ tsp) minced garlic.
- Herbed Polenta: Heat 60 mL (¼ cup) milk and 15 mL (1 tbsp ) butter in saucepan set over medium heat until steaming. Stir in 250 mL (1 cup/4 oz) polenta and cook for about 2 minutes or until heated through, adding a bit of water if too thick. Stir in 15 mL (1 tbsp/0.1 oz) Parmesan cheese.
Tips
- Osso Buco can be made in advance and refrigerated for up to 2 days before service.
- Serve veal shank over polenta; garnish with 15 mL (1 tbsp) parsley.
- Alternatively, prepare Herbed Polenta with instant polenta, making one serving to order.
Nutrition Facts
Per
1 shank
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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