There’s tender… and then there’s fall-off-the-bone, melt-in-your-mouth, spoon-tender. That’s the kind of love you get with Mama’s braised osso buco over creamy polenta. Slow cooked for hours until the shanks practically surrender, swimming in a rich, velvety sauce that’s kissed with herbs, wine, and lemon zest.

But here’s the best part (at least for me growing up) the marrow. While everyone else at the table was slicing into the meat, little me was laser-focused on the bone. I’d grab a tiny spoon, dig right in, and scoop out that buttery, savory treasure hiding inside. It was my favorite bite

To this day, one taste takes me right back. Mama would just laugh and shake her head as I polished the bones clean before anyone else even noticed what was happening. Some things never change!

Now, as an adult, I enjoy the whole dish (yes, still the marrow too) — and let me tell you, it pairs perfectly with a glass of Gratsi Red.

Who else loves the marrow as much as me?

STEP 1

Season shanks with salt and pepper, dredge in flour, and sear in hot oil until browned. Remove.

STEP 2

In the same pot, sauté carrots, celery, and onion. Stir in tomato paste and flour, then deglaze with wine. Add beef stock, herbs, and lemon zest.

STEP 3

Return shanks to the pot, cover, and simmer on low for 2–2½ hours until tender.

STEP 4

For polenta: boil 4 cups water, slowly whisk in cornmeal, season, and cook until creamy (about 8 minutes).

STEP 5

Remove shanks, strain sauce, and discard vegetables and herb stems. Plate polenta, top with osso buco, spoon over sauce, and garnish with parsley and lemon zest.