Quick Osso Buco Style Beef with Creamy Polenta
Browned beef shin simmered in wine, tomatoes, stock and thyme, served with creamy polenta whisked in salted water.
- 400 g beef shin slices
- 100 g polenta
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium onion
- 400 g canned tomatoes
- 150 ml white wine
- 300 ml beef stock
- 50 g parmesan cheese
- 30 g butter
- 2 tbsp olive oil
- 4 sprigs fresh thyme
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Add to a shopping listHow the shopping list works →- Step 1
Season beef shin slices and brown in olive oil for 3 minutes each side. Remove and set aside.
- Step 2
Dice carrots, celery, and onion finely. Cook in same pan for 8 minutes until softened.
- Step 3
Add white wine and simmer for 2 minutes to reduce.
- Step 4
Add canned tomatoes, beef stock, and thyme. Return beef to pan.
- Step 5
Cover and simmer for 25 minutes until beef is tender.
- Step 6
Meanwhile, bring 600ml salted water to boil. Gradually whisk in polenta.
- Step 7
Cook polenta for 15 minutes, stirring constantly, until thick and creamy.
- Step 8
Stir butter and grated parmesan into polenta. Season to taste.
- Step 9
Serve beef and sauce over creamy polenta.
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