Grandpa Pasquale makes ossobuco with polenta: an Italian delicious recipe
published on 21 March, 2019 at 15:55
Grandpa Pasquale Sciarappa is Italian and today he'll show us how to prepare a rich and tasty osso buco recipe.
Ingredients:
4 pieces of Beef Osso Buco (Beef Shank), with nerves cut, and seasoned with salt and black pepper
32 oz. homemade sauce, or store-bought pureed tomato sauce
9 Plum tomatoes, skin removed, some seeds removed and chopped
3 cloves of garlic,chopped
2 cloves of garlic, whole
1 small onion, chopped1/2 cup of white wine, I use Pinot Grigio
Olive Oil, for frying
All-purpose flour, seasoned with salt and black pepper
Polenta:
1 cup of corn flour
4 cups of water
4 cups of water
Directions:
In a large pot, add about an ounce or two of olive oil, and put the heat on medium-high. Once the oil is warm, add in the chopped onions and garlic, and stir around with a wooden spoon. After about 2 minutes, you will add in the chopped plum tomatoes, give it a quick stir, then add in the jar of tomato sauce.
Put the osso buco into the flour and cook it in a pan with oil and garlic.
Bake with sauce at 400°F (200°) for 50 minutes.
Polenta: bring four cups of water to a boil. Add in a teaspoon of salt, and about a tablespoon of olive oil. Next, slowly add the corn flour into the boiling water while stirring with a whisk.
Serve with polenta and enjoy!
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