Braised Osso Buco with Creamy Polenta Recipe

That’s the kind of love you get with Mama’s braised osso buco over creamy polenta.

By Anna Prezio

@thatladyanna

September 21, 2025

By Anna Prezio

Ingredients

3

beef shanks, tied with kitchen string
3

carrots, chopped
3

celery stalks, chopped
1/2

onion, chopped
3

bay leaves
1

sprig rosemary
1

sprig mint
5

sprigs parsley, plus more for garnish
1/2

cup Gratsi Red
6

oz tomato paste
5

cups beef stock
3

tbsp flour, plus more for dredging
2

cups cornmeal
4

cups water
Olive oil (or avocado oil)
Zest of 1 lemon
Salt & pepper

Instructions

TOTAL TIME

3 hours

6 servings

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?
A dish this rich deserves a full Italian table — start with our deep dive into all about Parmesan for the perfect finishing flourish. Or take the slow road and read about an autumnal weekend in Cefalù for the kind of inspiration that made this recipe. More hidden Italian gems await in our guide to the hidden gems of Lazio. Best enjoyed with a box of Gratsi — slow food deserves slow wine.

An older woman with short gray hair and glasses, wearing a red apron, stands in a kitchen behind a counter with pork, carrots, celery, onion, tomato paste, polenta, and a glass labeled GRATSI.

STEP 1: Sear the Shanks

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

Three floured beef shanks are sizzling in a skillet with oil, beginning to brown on the edges. The meat is arranged in a single layer in a nonstick pan on a stovetop.

STEP 2: Build the Braise

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.

A pot of braised beef shanks in rich red sauce simmers on a stove. In the background, yellow and white kitchen containers labeled “GRATSI” and “HONEY” sit on a white countertop.

STEP 3: Slow Cook

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

STEP 4: Make the Polenta

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

Close-up of beef simmering in a rich, red sauce with herbs and vegetables in a black pot on a stovetop. Steam rises from the pot, and kitchen items are visible in the background.

STEP 5: Plate and Serve

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.

A plate of braised meat served over creamy polenta is on a wooden counter. In the background, there’s a glass of red wine and a menu or sign that reads “GRATSI,” with a kitchen visible behind.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39