This recipe was inspired by the traditional Osso Buco, which is an Italian dish of stewed veal shanks with vegetables. Osso Buco is delicious and hearty, and the meat literally falls off the bone when you slow cook it in their wonderful juices. This is a variation, using sweet peppers, and I served them over a creamy polenta with a bit more of the stewing juices. So tender.
Stewed Veal Shanks with Sweet Peppers over Creamy Polenta
- 4 veal shanks, trimmed
- Salt and pepper to taste
- 1 cup flour for dredging
- 1/4 cup vegetable oil
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 4-5 large sweet peppers, diced
- 1 tablespoon tomato paste
- 1 cup white wine
- 3 cups chicken stock + 1.5 cups for polenta preparation
- 3 tablespoons fresh basil, chopped
- 1-2 tablespoons chili powder
- 1 cup polenta
- Chopped parsely for topping
- Heat a large pot to medium heat and add oil.
- Pat dry the veal shanks and tie them up with cooking twine. This is important, as they will grow very tender and will fall off the bone if you don't tie them up.
- Season with salt and pepper, then dredge them in flour.
- Set veal shanks into the hot pot and sear them about 3 minutes per side, until they are nicely browned. Remove and set aside.
- Add onion, carrot and sweet peppers to the pot. Cook about 6 minutes, or until everything is tender.
- Add tomato paste and cook about 1 minute, stirring.
- Add the shanks back into the pot, then add white wine and reduce by half.
- Add 3 cups chicken stock, fresh basil and chili powder. Bring to a boil, then reduce heat and cover. Simmer for about 2 hours, or until the shanks become nice and tender.
- When shanks are nearly done, prepare polenta as indicated on the package. Spoon in some of the stewing liquid into the polenta for additional flavors and stir.
- Scoop seasoned polenta into serving bowls, top with a veal shank, then distribute a bit more of the stew around the edges of the bowl.
- Top with fresh parsely and serve.