Oxtail Osso Buco with Parmesan Polenta
Prep time
Cook time
Total time
Yields: 6 to 8
Osso Bucco:
  • 3 or 4 garlic cloves
  • bunch of flat-leaf parsley
  • Zest of 1 lemon
Parmesan Polenta
  1. Heat the oven to 350°F.
  2. In a shallow plate/dish, combine flour, salt and pepper (to taste, but I recommend using a generous amount).
  3. Dredge your slices of oxtail in the flour, gently shaking to remove the excess.
  4. Place the oil and butter in a large high-sided oven-safe sauté pan, sauce pan, or frying pan (big enough for all the veal slices to touch the bottom). Set stove to high heat.
  5. When oil/butter mixture starts forming tiny bubbles, start putting your oxtail into the pan to brown.
  6. Add half the slices first, and cook them 2 to 3 minutes on each side. Remove browned slices to a plate. Brown the remaining slices and remove them also.
  7. Lower the heat to medium, and add the chopped onion and carrot to the pan. Sauté until golden, about 5.
  8. Pour your wine into the pan and boil until reduced by half, stirring frequently to dissolve the pan juices.
  9. Stir in the crushed tomatoes, garlic, orange zest, beef stock.
To cook your osso bucco:
  1. Season sauce with salt and pepper to taste.
  2. Immerse your browned oxtail slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring mixture to a boil.
  3. Place covered pan into the oven and braise oxtail for about 2 hours, until the meat is very tender and falling off the bone. Stir sauce from time to time, and gently flip/turn the slices. (If the pan seems dry, add more stock).
  4. At the end of cooking, taste and adjust seasoning of the sauce.
To make your gremolata (while your osso bucco is cooking):
  1. Pull parsley leaves from the stems.
  2. Chop parsley leaves together with garlic cloves.
  3. Pile mixture into a bowl, and stir in the grated lemon zest.
  4. Set aside.
To make your parmesan polenta (while your osso bucco is cooking):
  1. Bring water to a boil in a medium sized pot.
  2. Carefully add Polenta mix to the boiling pot, stirring constantly to avoid clumping.
  3. Cook polenta for 3-5 minutes (stirring constantly), until desired consistency is reached.
  4. Stir in grated parmesan until smooth.
  5. Season with salt/pepper to taste.
To serve:
  1. Scoop a mound of polenta into a bowl or plate.
  2. Top polenta with two or three slices of cooked osso bucco.
  3. Spoon some sauce on top of the osso bucco.
  4. Top everything with a few spoonfuls of gremolata (if desired).
  5. Enjoy!
Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2015/11/oxtail-osso-buco-with-parmesan-polenta-dark-chocolate-olive-oil-mini-trifles-and-a-giveaway.html