This post may contain affiliate links. Please read our disclosure policy.
Tender pieces of Osso Bucco simmered in a beautiful rich tomato salsa with a hint of red wine, and served over creamy soft polenta…
Hi. My name is Karina, and I love food. All food. But good, traditional dishes win me over every.single.time. Like….let’s see now… the Tortellini with Chunky Beef Sauce; the Pumpkin Ricotta Lasagna from a few weeks back — and that beautiful Cannelloni stuffed with Turkey and Sweet Potato.
I know it’s probably pretty obvious that my upbringing has a strong, Italian influence (that would be the Uruguayan part), but my mother (being the Colombian part) has always altered some things to suit her cooking style, and then my New York/Australian upbringing crashes down on everything and intermingles it with my Czech husbands tastes, and somehow I’ve created food that suits everyone and ‘no complains.’ Phew. Did I lose some of you? Because that’s a mouthful.
The Osso Bucco simmered in the red wine tenderises in such a way that the beef melts in your mouth, with the rich tomato flavours in the sauce on a bed of warm, soft polenta that satisfies even the fussiest eater.
A perfect, warm and cosy meal for cold nights, rainy days and cloudy skies…
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Osso Bucco in Red Wine Salsa with Soft Polenta
Ingredients
- 1 tablespoon garlic olive oil
- 1 large brown onion finely chopped
- 2 large carrots diced
- 2 cloves crushed garlic or 2 teaspoons minced garlic
- 4 Osso Bucco beef steaks
- 1 tablespoon tomato paste
- 1/4 cup dry red wine
- 1 can condensed tomato soup or pasta sauce or crushed tomatoes
- 1 tablespoon vegetable stock powder
- 1/4 cup water
- 1 pinch salt to taste
- 1 tablespoon parsley to garnish
- 2 cups polenta prepared to package instructions
Instructions
- Heat oil in a large frying pan. Add onions, carrots and garlic. Cook until onion is transparent. Add the osso bucco steaks and brown on both sides.
- Add tomato paste, wine, soup/pasta sauce or tomatoes, stock powder and water. Reduce heat and allow to simmer for 5 minutes. Cover pan with lid, reduce heat to low, and simmer for 1-1 1/2 hours until beef is tender. Sprinkle with salt (if needed) to suit your tastes.
- Serve over prepared polenta and garnish with fresh chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Karina, I made this and it is just delicious! Truly! Do you think you will also at some point publish the traditional Osso Bucco Alla Milanese recipe as well? I honestly only go with your recipes as you have excellent taste in food!
Hi Mimi! Thank you for the great suggestion. I will work on it, hopefully I can come up with that recipe soon! Sign up for my newsletter and all my latest ones will come straight to your inbox! Xx
Thank you so much, I am all signed up. Another recipe idea is Parmigiana di Melanzane ☺️ I have literally tried 90% of all your recipes over the past years! All just simply amazing!
Hi Mimi! WOW! 90%! my top fan! Thank you! Another great idea Parmigiana di Melazane, I will start work on this one 😋 so delicious, keep your eye out! Enjoy Xx
Love your recipes ! However, in the USA, osso bucco is a cut of bone-in lamb. What are osso bucco beefsteaks ?
wow, simply damn delicious!!!!
So much! Thank you for commenting 🙂
I’m making this right now. I am so excited! It already tastes delicious!
Oh wow! I hope you enjoyed it! Thank you for sharing this with me! I’m sop happy you’re trying it Xxx
thank you
You’re very welcome! Xx
This is simply beautiful, Karina! I love osso bucco, and this one looks fabulous 🙂
Aw thank you so much! You’re very sweet! Xx