Osso Bucco in Red Wine Salsa with Soft Polenta

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…

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Osso Bucco in Red Wine Salsa with Soft Polenta

By Karina

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 40 minutes mins

Servings: 4 serves

Tender Osso Bucco simmered in a beautiful rich tomato salsa with a hint of red wine, and served over creamy soft polenta.

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Ingredients 

USMetric

 

1x2x3x

• ▢ 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

Refrigerate left overs in airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 617kcal | Carbohydrates: 83g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 767mg | Potassium: 1.33mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6.619IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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