| Level: | Easy |
| Total: | 6 hr 25 min |
| Prep: | 25 min |
| Cook: | 6 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 6 hr 25 min |
| Prep: | 25 min |
| Cook: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons canola oil
- 1 1/2 pounds veal stew meat
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 (15-ounce) can chicken broth or stock
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, sliced
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon chopped garlic
- 4 sprigs thyme, plus leaves for garnish
- 1 (8-ounce) package polenta
- 1 teaspoon red pepper flakes, 1/2 teaspoon if you like it less spicy
- 1/4 cup grated Parmesan
- 2 tablespoons butter
Instructions
- Put a large skillet over medium-high heat and add the oil. Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess. Add the stew meat to the pan and brown on all sides, about 8 minutes.
- Remove the meat from the pan and set aside on a plate. Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom. Turn off the heat and let it sit.
- To the sleeve of a 5 quart slow cooker add half of the chopped the vegetables and nestle half of the meat on top. Add the remaining vegetables, remaining meat, tomatoes, garlic, the broth from the pan, and the thyme. Season with salt and pepper, to taste. Cover and cook on low for 6 to 8 hours.
- About 5 minutes before the stew is ready, make the polenta according to package instructions. Add a pinch of salt and the red pepper flakes to the water before adding the polenta. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.
- To serve, put a big spoonful of polenta on each plate. Top with some of the stew and garnish with some fresh thyme leaves, if desired, (Reserve 1 1/2 cups of the stew for round 2 recipe Osso Buco Calzones)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 705 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 131 mg |
| Sodium | 1336 mg |
| Serving Size | 1 of 4 servings |
| Calories | 705 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 131 mg |
| Sodium | 1336 mg |
Reviews
Delicious! My modifications:
Sandra used veal stew meat instead of veal shank to save money. I used beef shank, it was cheaper than veal and the beauty of shank is that when you slow cook it like this, the marrow melts out and integrates into the broth, giving it a beautiful richness. Ossobuco, or Osso Buco as Sandra calls it, is loosely translated as marrowbone in italian.
Typically ossobuco IS made using white wine and chicken broth for deglazing but I used a deep red ( 1 C and beef broth ( 1 C to bring out the flavor of the beef shanks. The rest of the bottle of red is of course to drink with your stew.
Many people commented that they could not find polenta in the store. That is probably because it is so easy to make (cornmeal, butter and salt. I used Giada’s recipe w/ a 1/2 tsp of cayenne and didn’t add the parmesan.
One of the best stew i have every tasted. cefalu
Never had having this dish before, wasn’t sure what to expect. Polenta? Never had this either! To my ignorance it’s savory grits or cream of cream! Always having grits or cream of wheat as a breakfast, sweet meal… couldn’t like it any other way.As for the osso buco, i did add seasoning to the flour including pepper flakes to give more umph!! And my family liked it wasn’t blown away, but I wouldn’t call it stew more like a soup. Will make again on cold days and will try couscous as another viewer had done. This is a pretty good crockpot recipe!
I found this recipe to be bland and disappointing.
I used pork stew meat due to the unavailability of veal. The dish is great! Just made it for the second time with the same fantastic results. First time, used couscous, and this time found polenta, which was wonderful! Using a slow cooker is helpful to me due to my inability to stand for long periods of time. So I get it together in about 30 minutes or less, and then forget it. Skipping browning the meat was a step I was tempted to skip, but am glad I didn’t. Flavor is so much richer…
You are my favorite chef on the food network. Thank you for making it so easy. I love semi-homemade.
i loved the consistency of this stew… it was nice and thick and not too strong of a tomato taste.
i used dried thyme instead of fresh (1tsp)
i could not find polenta so i served it on top of wild mushrom and herb couscous…. delicious!!!
This dish turned out really well! I was worried my two young daughters would not like the polenta, but to my surprise they loved it. The osso buco was delicious – tender and the combination of flavors melded together really well. My only issue was the price of the veal. Even cut up (Veal Stew) it was still a lot more expensive than Sandra mentioned on the show. Nevertheless, it is a very tasty meal that my family enjoyed!
Wow!!!!! This dish was so good. We are an Italian-American Family. My husband remembers polenta with just homemade red sauce, as a kid. Today I feed the two of us, my daughter, grandson and a my younger disabled brother. I did not have any trouble finding or asking the meat department for a larger package of veal stew. I have also had the Eggplant Parmesan, and it’s a keeper. My family is enjoying all the recipes and I am saving lots on grocery bills. Thank you so much. It’s a wonderful show.
I waited too long and had a hard time finding any kind of veal, with the exception of scallopini. Upon my husband’s advice, who by the way is a HUGE FAN OF traditional osso buco, went with pork. I found pork meat for stew and two meaty pork “hocks.” I used crushed tomatoes (28 oz can) and 2 cups of stock. It was WONDERFUL!!!!!!!!!!!!!!! My only additional comment would be to add the fresh thyme at the end, or in the polenta. I used four HEALTHY sprigs, yet did not taste it until I garnished it with more. Did I say only one comment??? OOPS..One more….the polenta was far from spicy… I would add more red pepper flakes, or add some Frank’s with the butter, cheese, and fresh thyme at the end.