Ingredients:
2-3 Beef Shanks
Salt and Pepper
3 Tbsp Oil
1 Medium Onion, diced
2 Medium Carrots, diced
3 cloves of Garlic, chopped
3 Tbsp chopped Basil
28 oz. Diced, Chopped, or Strained Tomatoes
1 lb Mushrooms, Sliced
1-2 Cups Dry White Wine
Gremolata:
1/4 cup parsley
1/8 cup basil
1 garlic clove
Zest of 1 lemon
1 Tbsp Olive Oil (optional)
Polenta:
1/2 cup polenta
1 1/2 cups water
1 1/2 cups milk
1 cube or 2 tsp chicken stock powder
1/2 cup shredded parmesan cheese
Method:
Season the Beef Shanks liberally with Salt and Pepper.
In a heavy oven-safe pan on med-high heat, sear the Shanks on all sides for about 3 minutes each side. Remove from pan and set aside.
Turn the Heat to medium and add your onion and carrots, stirring occasionally until softened. Then add the garlic for about one minute. Add in the tomatoes, wine, basil, and ossobuco back into the pot. Stir to combine, making sure the meat is covered.
Put the lid on and place into a 350 degree oven.
Braise for approximately 1 hour, add mushrooms and stir, again, making sure your meat is covered.
Continue to Braise for an additional 1 hour, check for tenderness with a fork, and add water if your Ragu is appearing dry. If necessary, cook for an additional 1/2 hour until desired tenderness.
Remove from oven and let stand for 15 minutes before serving
During the Braising process, make your Gremolata.
Combine all ingredients in a small food processor or chop to combine on a cutting board. Add a bit of kosher salt at the end if desired. Mix in Olive Oil if desired.
As your Ossobuco is resting out of the oven, make your polenta.
Bring your liquid to a boil, reduce heat to simmer and pour in the polenta slowly while stirring to avoid lumps. After about 5 minutes when the polenta becomes thicker, stir in your Parmesan Cheese. Add salt and fresh ground pepper to taste if desired.
Serve your Ossobuco on a bed of Polenta and top with Gremolata. Enjoy!
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