Osso Bucco with Polenta

Ingredients

• Osso Buco150 g
• Oil1/2 tablespoon (5 ml)
• Carrot1/4 medium (15 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Red Bell Pepper1/4 count (30 g)
• Parsley1 tablespoon (4 g)
• Tomato Sauce4 tablespoon (56 g)
• Instant Polenta1/4 taza (50 g)
• Milk1/2 cup (120 ml)
• Parmesan Cheese1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   For the stew: Heat the oil in a pot over medium-high heat and sear the osso buco on both sides until golden brown. Remove and set aside.

2. 2

   Step 2

   Chop the bell pepper, garlic and onion. Cut the carrot into small squares.

3. 3

   Step 3

   In the same pot, add the vegetables and cook over medium heat for 5 minutes or until lightly browned.

4. 4

   Step 4

   Add the osso buco, tomato sauce and seasoning to taste.

5. 5

   Step 5

   Lower the heat, cover and cook until the meat is tender for approximately 30 minutes depending on the thickness of the meat.

6. 6

   Step 6

   Add a little water if required.

7. 7

   Step 7

   For the polenta: Heat a pot filled with milk with salt and pepper.

8. 8

   Step 8

   Once boiling, add the polenta gradually, stirring constantly.

9. 9

   Step 9

   Cook until thickened.

10. 10

    Step 10

    Serve the osso buco with its sauce on a plate with a little chopped parsley, serve with the polenta and sprinkle with Parmesan cheese.

11. 11

    Step 11

    If you wish, you can place the polenta on a baking pan and bake in the oven until golden brown.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Osso Bucco with Polenta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.