Osso Buco Stew with Spicy Polenta Recipe

Name: Osso Buco Stew with Spicy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Put a large skillet over medium-high heat and add the oil.
2
Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess.
3
Add the stew meat to the pan and brown on all sides, about 8 minutes.
4
Remove the meat from the pan and set aside on a plate.
5
Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom.
6
Turn off the heat and let it sit.
7
To the sleeve of a 5 quart slow cooker add half of the chopped the vegetables and nestle half of the meat on top.
8
Add the remaining vegetables, remaining meat, tomatoes, garlic, the broth from the pan, and the thyme.
9
Season with salt and pepper, to taste.
10
Cover and cook on low for 6 to 8 hours.
11
About 5 minutes before the stew is ready, make the polenta according to package instructions.
12
Add a pinch of salt and the red pepper flakes to the water before adding the polenta.
13
Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.
14
To serve, put a big spoonful of polenta on each plate.
15
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)

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 1/2 pounds veal stew meat, Kosher salt and freshly ground black pepper, 1/4 cup all-purpose flour, and more.

Yes, Osso Buco Stew with Spicy Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Osso Buco Stew with Spicy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions