Easy

Osso buco with creamy polenta

Name: Osso buco with creamy polenta
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g Beef shin (estimated meat from four 200 g bone-in osso buco slices); 200 g Instant polenta; 25 g Plain flour (retained coating); 250 g Onion; 60 g Celery; 160 g Carrot; 50 ml White wine; 500 ml Milk; 100 ml Cream; 50 g Butter; 3 g Garlic; 150 ml Extra virgin olive oil (90 ml browning and 60 ml vegetables); 0.2 g Bay leaf; 1 g Rosemary; 2 g Fresh thyme; 3 g Parsley; 0.5 g Black pepper; 0.5 g Nutmeg; 3 g Salt; 600 ml Water (approx., just to cover and within cooker maximum)

Total time1 h 40 min Preparation 30 min · Cooking 1 h · Resting 10 min

Preparation excluding the indicated waiting: 30 min · Cooking: 1 h · Resting: 10 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Milk, Cream, Butter. Celery: Ingredient to check: Celery. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Osso buco with creamy polenta. Pressure cooking time depends on thickness and cooker; cook longer if meat does not yield to a fork.

Jump to steps

30 minpreparation excluding indicated waiting

1 hcooking

10 minResting

4servings

4.048 kcalwhole recipe

1.012 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 40 min Preparation 30 min · Cooking 1 h · Resting 10 min

Preparation excluding indicated waiting: 30 min · Cooking: 1 h · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

View full classification 11 tags

Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Stewing

Appliances

CasserolePressure cookerHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Nick the edges of the beef shin slices cut as osso buco. Season with salt and black pepper and coat in flour. Brown in batches in 90 ml oil and set aside.
Chop onion, celery and carrots. Soften for 10 minutes in a pressure cooker with 60 ml oil.
Add meat, wine, bay, rosemary and thyme. Boil wine for two minutes then add water just to cover, staying below the cooker maximum.
Close and cook for 30 minutes at pressure. Allow pressure to release before opening; check meat is tender. Remove meat and herbs. Skim fat and blend sauce.
Heat milk, cream, butter and crushed garlic in a saucepan. Add instant polenta, nutmeg and salt. Stir according to the pack until thick, 1–2 minutes if instant. Remove garlic and add parsley.
Divide instant polenta between plates and top each with an osso buco and sauce.

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Cooking

BRA Vitesse 6-litre pressure cooker

BRA · A185102

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Ingredients

Method

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