Italian-Style Osso Buco with Polenta

This warming, flavorful meal is perfect for cool weather. Try pairing this dish with rice or mashed potatoes as an alternative to polenta, if you like variety.

Ingredients:

• Osso Buco
• 2 cups of stewed tomatoes
• 2-3 tablespoons of tomato paste
• 1 onion, diced
• 2-3 stalks of celery, finely chopped
• 2-3 large carrots, peeled and chopped
• 1 cup of red wine
• 2-3 sprigs of fresh rosemary
• 1 sprig of oregano
• 1 sprig of sage
• 1 ½ cups of beef or chicken broth
• Optional red pepper flakes to taste
• Olive oil
• Salt and pepper to taste
• Polenta – prepared according to packaging instructions
• Finely grated parmesan or pecorino romano cheese

Directions:

1. Preheat your oven to 300 degrees Fahrenheit
2. In a large Dutch oven on medium-high heat, sear the Osso buco on both sides in olive oil until medium brown, then set aside. Sear each piece individually, to avoid crowding.
3. When the meat has been seared, add the onions, carrots, and celery to the pot, stirring frequently. Sauté until the onions are translucent and browning at the edges.
4. Add the wine to the vegetables, scraping the bottom of the pot to release any browned pieces.
5. Add the tomato paste and stewed tomatoes, the herbs and spices, stirring until combined. Then, add the beef back to the mixture, including any of the liquids or drippings released while it was resting.
6. Add enough stock to completely submerge the beef, cover, and place in the oven to cook 1 ½ - 2 hours until fork tender.
7. While the osso buco is cooking, prepare the polenta according the packaging directions.
8. Serve warm, garnished with freshly grated hard Italian cheese.