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Osso Bucco in Red Wine Salsa with Soft Polenta on a plate
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Osso Bucco in Red Wine Salsa with Soft Polenta

Tender Osso Bucco simmered in a beautiful rich tomato salsa with a hint of red wine, and served over creamy soft polenta.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main
Cuisine: Italian
Keyword: Osso Bucco, Osso Bucco in Red Wine Salsa with Soft Polenta, Polenta, Red Wine Salsa
Servings: 4 serves
Author: Karina Carrel

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
US - Metric

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