Name: Beef Osso Bucco with Creamy Polenta Mash recipe
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 3
Cuisine: italian
Ingredients: 3 beef osso bucco; 1/2 cup flour; Pinch of salt and pepper to taste; 500.00 ml beef stock; 2 celery sticks finely chopped; 1 carrot finely chopped; 1 onion finely chopped; 1 garlic clove finely chopped; 1 tsp butter; 2 tbs olive oil; 800g tinned tomatoes; 1 tsp dried thyme; Parsley to serve; Lemon zest to serve; 1 cup polenta; 1 cup milk; 1 cup water; 1 tbs butter; 1/4 cup parmesan grated

by mimmy Last updated on 04/28/2025

Cooked in a pressure cooker, these tender shanks are braised in a mouth-watering gravy and served on a bed of creamy polenta.

- mimmy

Ingredients

3 beef osso bucco
1/2 cup flour
Pinch of salt and pepper to taste
2 cups beef stock
2 celery sticks finely chopped
1 carrot finely chopped
1 onion finely chopped
1 garlic clove finely chopped
1 tsp butter
2 tbs olive oil
800g tinned tomatoes
1 tsp dried thyme
Parsley to serve
Lemon zest to serve

Polenta mash

1 cup polenta
1 cup milk
1 cup water
1 tbs butter
1/4 cup parmesan grated

Method

Step 1

Place flour, pepper and salt in a bag. Add beef and shake to coat.
Step 2

Heat oil in a pressure cooker, add beef and brown on both sides. Once browned, remove beef and set aside.
Step 3

Add celery, carrot, onion and garlic to the pressure cooked and fry until soft.
Step 4

Add tomatoes, beef stock, thyme and salt and pepper to taste. Stir until simmering and return beef to the pot. Turn off saute function.
Step 5

Place the lid on the pressure cook and cook for 60 minutes.
Step 6

To make the mash, in a saucepan, heat milk and water until boiling. Turn down to a simmer and slowly pour in polenta, whisking the whole time until thickened.
Step 7

Add butter and parmesan, salt and pepper to taste and turn off heat.
Step 8

Serve beef and gravy with polenta and parsley and lemon zest if desired.