Osso Buco with Gremolata and Herbed Polenta

David Massey's version of a classic Italian veal dish makes a tasty main course, ideal for dinner party entertaining
By David Massey
Osso Buco with Gremolata and Herbed Polenta
  • Rating:
  • Serves: 4
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • plain flour, for coating
  • black pepper
  • 4 prime cut osso bucco
  • 2 tbsp olive oil
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 leek, oughly chopped
  • 1 stick celery
  • 2 clove garlic, roughly chopped
  • 1 bunch of thyme, finely chopped
  • 01 oranges, grated zest only
  • 100 ml marsala
  • 100 ml red wine
  • 100 ml veal stock

Herbed Polenta

  • water, to cook 225g quick-cook polenta (see packet instructions)
  • 225 g quick-cook polenta
  • black pepper
  • 75 g butter, at room temperature
  • 115 g parmesan, freshly grated
  • 2 tbsp chopped fresh oregano, chives and parsley


  • 1 tbsp freshly grated lemon zest
  • 4 tbsp parsley, freshly chopped
  • 1 clove garlic, finely chopped
  • sea salt


1. Preheat the oven to 180ºC/Gas 4. Season the flour with salt and freshly ground pepper. Coat the osso buco in the seasoned flour.

2. Heat the olive oil in a casserole dish. Fry the osso bucco until browned on both sides. Remove the osso buco from the casserole and set aside.

3. Add the carrot, onion, leek, celery, garlic and thyme to the casserole and fry until the onion has browned. Add the orange zest, Marsala, red wine and veal stock. Season with salt and freshly ground pepper and bring to the boil.

4. Return the osso buco to the casserole dish and bring once more to the boil. Cover the casserole and cook in the oven for 1 hour.

5. Remove the osso buco to a serving dish and keep warm. Pass the remaining contents of the casserole dish through a sieve and transfer to a saucepan. Cook briskly until reduced to a thick, silky sauce and spoon over the osso buco.

6. Meanwhile, cook the polenta. Bring the water to the boil in a large, non-stick saucepan. Add the quick-cook polenta, stirring constantly as you do so. Once the mixture comes to the boil, reduce heat and simmer until the polenta thickens and leaves the sides of the pan, around 5 minutes. Stir in the butter, Parmesan and fresh herbs.

7. Spoon the polenta onto 4 serving dishes and top each portion with an osso buco. Sprinkle generously with the gremolata and serve.

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