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Osso Buco with Soft Polenta

Osso buco is the name given to the hollowed out shin bone in veal and beef. The shank meat is incredibly delicious however, like all shin/shank-based cuts, is tough and requires preparation and cooking slow. This recipe from Jason Peppler will fill your family’s belly!
Serves 4.

  • Prep


  • Cooking

    3 hours





  • 2kg Brisbane Valley Farm Direct osso buco
  • 1 lg brown onion peeled and diced into 2cm cubes
  • 2 stalks celery cut into lg dice
  • 2 large carrots cut into 2cm dice
  • 1 fennel bulb cut into 2 cm dice
  • 6 cloves garlic peeled
  • 2 bay leaves fresh
  • 200ml white wine
  • 2 tins whole peeled tomatoes
  • 1.5 litres chicken stock
  • 3-4 sprigs of oregano
  • 1 cup flour
  • ------------
  • Soft Polenta:
  • 1 litre milk
  • 180g polenta
  • 50g butter
  • 75g grated parmesan
  • Salt and pepper


Step 1
Heat a heavy based saucepan and brown off the vegetables and garlic in some olive oil. Remove vegetables and reheat the pot.
Step 2
Dust the osso bucco in the flour and shake off any excess. Brown off the floured osso bucco until golden on both sides.
Step 3
If the bottom of the pan is not too dark, deglaze with white wine, then add the tomatoes and chicken stock and bring to the boil. Add the osso bucco, vegetables and herbs and cover with a lid and transfer to a preheated 140 degree oven for approx. 2.5 hours or until cooked.
Step 4

In the meantime heat the milk in a heavy based pot and bring to a simmer. Add the polenta and whisk in gently and cook slowly for approx. 15 minutes or until cooked. Add the butter and parmesan and stir in and season to taste.

Step 5
Take all of the meat and vegetables from the pot and reduce the liquor until richer and thicker. Return the meat and vegetables to the liquor and season.
Step 6

To serve, place a generous mound of the soft polenta in a deep bowl, top with the meat and vegetables and add some chopped parsley and drizzle a little olive oil over it all.