Osso Buco Stew with Spicy Polenta

By PineyCook

Ingredients

• 3 tablespoons canola oil
• 1 1/2 pounds veal stew meat
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 (15-ounce) can chicken broth or stock
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon chopped garlic
• 4 sprigs thyme, plus leaves for garnish
• 1 (8-ounce) package polenta
• 1 teaspoon red pepper flakes, 1/2 teaspoon if you like it less spicy
• 1/4 cup grated Parmesan
• 2 tablespoons butter

Details

Servings 4

Preparation

Step 1

Preheat oven to 325.

Put a large skillet over medium-high heat and add the oil. Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess. Add the stew meat to the pan and brown on all sides, about 8 minutes.

Remove the meat from the pan and set aside on a plate.
Saute onion, garlic, carrot, and celery for five minutes. Remove to plate with meat. Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom. Turn off the heat and let it sit.

To a 5 quart Dutch oven add the meat and vegetables. Stir to combine. Add tomatoes, the broth from the pan, and the thyme. Season with salt and pepper, to taste. Cover and cook for 2-3 hours. Check after an hour and adjust time from there.

About 5 minutes before the stew is ready, make the polenta according to package instructions. Add a pinch of salt and the red pepper flakes to the water before adding the polenta. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.

To serve, put a big spoonful of polenta on each plate. Top with some of the stew and garnish with some fresh thyme leaves, if desired.