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 seeeeee now… the Tortellini with Chunky Beef Sauce; the 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…
Osso Bucco in Red Wine Salsa with Soft Polenta
Weight Watchers: 11pp per serve (See nutrition notes below)
Ingredients
- 1 tablespoon garlic olive oil
- 1 onion , finely chopped
- 2 carrots , diced
- 2 cloves garlic , crushed (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
- Salt to taste
- Parsley to garnish
- 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
Ed Lavoie says
Love your recipes ! However, in the USA, osso bucco is a cut of bone-in lamb. What are osso bucco beefsteaks ?
dedy oktavianus pardede says
wow, simply damn delicious!!!!
Karina says
So much! Thank you for commenting 🙂
nic austin says
I’m making this right now. I am so excited! It already tastes delicious!
Karina says
Oh wow! I hope you enjoyed it! Thank you for sharing this with me! I’m sop happy you’re trying it Xxx
nabila says
thank you
Karina says
You’re very welcome! Xx
chewoutloud says
This is simply beautiful, Karina! I love osso bucco, and this one looks fabulous 🙂
Karina says
Aw thank you so much! You’re very sweet! Xx