Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta

Slow braised oxtail osso buco served over cheesy polenta is the perfect comfort food for colder months. Fall off the bone oxtail, a umami-packed sauce, served on top of creamy, cheesy polenta. How lovely!

This wonderful Italian classic – tender, fall-off-the-bone oxtail braised in a rich, flavorful tomato sauce, and paired with creamy Parmesan polenta – is one of my all time favorite comforts. It’s a dish that will warm you up from the inside out and is ideal for cozy gatherings, special dinners, or just a movie night at home with the family.

I chose to make oxtail osso buco for several reasons: it’s a robust, comforting dish that’s perfect for colder weather, braising is an easy, low-maintenance cooking method, making it great for entertaining, and my local grocery store almost always has oxtails available.

The beauty of braising is that while it takes a few hours, it’s mostly hands-off. Although the recipe has multiple components (oxtail, polenta, and gremolata), everything can be prepared within the same cooking period. If you’re hosting a dinner party and want to reduce stress, you can even make the osso buco a day or two in advance and simply reheat it before serving.

I promise you, your guests will love this dish. The slow-cooked oxtail is so tender it falls apart, and it’s infused with the rich flavors of the tomato sauce. When served with the creamy Parmesan polenta and topped with the gremolata, this dish is both comforting and full of vibrant flavors.

How to Make Italian Oxtail Osso Buco with Parmigiano Polenta

1. Prepare the Oxtail:

• Preheat your oven to 350°F (175°C).
• In a shallow dish, combine the flour, salt, and pepper. Dredge the oxtail slices in the seasoned flour, shaking off any excess.
• Heat the olive oil and butter in a large oven-safe sauté pan over medium-high heat until the butter is melted and begins to bubble.
• Add the oxtail slices in batches, being careful not to overcrowd the pan. Brown each side for about 3-4 minutes. Remove and set aside.

2. Sauté the Vegetables:

• In the same pan, add the chopped onion and carrots. Sauté over medium heat until softened and golden, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Deglaze and Build the Sauce:

• Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
• Stir in the crushed tomatoes, beef stock, and orange zest. Season with salt and pepper to taste.

4. Braise the Oxtail:

• Return the browned oxtail slices to the pan, ensuring they are partially submerged in the sauce.
• Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
• Braise for about 2 hours, turning the oxtail pieces halfway through, until the meat is tender and falling off the bone.

5. Make the Gremolata:

• While the oxtail is braising, prepare the gremolata by combining the minced garlic, chopped parsley, and lemon zest in a small bowl. Set aside.

6. Prepare the Parmesan Polenta:

• In a medium saucepan, bring the water to a boil over medium-high heat.
• Slowly whisk in the polenta, stirring constantly to prevent lumps.
• Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, until the polenta is thick and creamy.
• Stir in the grated Parmesan cheese and salt. Adjust seasoning as needed.

7. Assemble and Serve:

• Remove the oxtail from the oven and let it rest for a few minutes.
• Serve a generous scoop of polenta on each plate, top with two or three slices of the oxtail osso buco, and spoon some of the sauce over the top.
• Finish with a sprinkling of gremolata.
• Enjoy with crusty bread and a glass of red wine!

Recipe Notes

• Choosing Oxtail: Look for thick, meaty oxtail pieces. Ask your butcher to cut them into even slices for uniform cooking.
• Braising: If the sauce reduces too much during braising, you can add more beef stock to maintain the desired consistency.
• Polenta Texture: If your polenta thickens too much, add a bit more water or stock to reach your preferred consistency.
• Make-Ahead Tip: Osso buco can be made up to 2 days in advance. Reheat gently on the stovetop over low heat.

Italian Oxtail Osso Bucco with Parmigiano Polenta

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5 from 8 reviews

• Author: Honest Cooking
• Total Time: 3 hours
• Yield: Serves 6-8 1x

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Description

A comforting Italian classic, that brings rich flavors and tender meat to your dinner table. Braised in a savory sauce of white wine, tomatoes, and aromatic vegetables, the oxtail becomes melt-in-your-mouth delicious. Paired with creamy Parmesan polenta and topped with a lovely gremolata.

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Ingredients

Units USM Scale 1x2x3x

For the Osso Buco:

• 3–4 pounds oxtail, cut into 1 1/2-inch slices (1.3-1.8 kg)
• 1/4 cup all-purpose flour (30 g)
• 1 teaspoon salt (5 g)
• 1/2 teaspoon ground black pepper (1.5 g)
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons unsalted butter (28 g)
• 1 large onion, chopped (about 1 cup or 150 g)
• 2 medium carrots, chopped (about 1 cup or 120 g)
• 1 cup dry white wine (240 ml)
• 1 3/4 cups crushed tomatoes (420 g)
• 2 garlic cloves, minced
• 1 cup beef stock (240 ml)
• Zest of 1 orange

For the Gremolata:

• 3–4 garlic cloves, minced
• 1/2 cup fresh flat-leaf parsley, chopped (30 g)
• Zest of 1 lemon

For the Parmesan Polenta:

• 4 cups water (960 ml)
• 1 cup polenta (160 g)
• 1 cup grated Parmesan cheese (100 g)
• 1 teaspoon salt (5 g)

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Instructions

1. Prepare the Oxtail:

• Preheat your oven to 350°F (175°C).
• In a shallow dish, combine the flour, salt, and pepper. Dredge the oxtail slices in the seasoned flour, shaking off any excess.
• Heat the olive oil and butter in a large oven-safe sauté pan over medium-high heat until the butter is melted and begins to bubble.
• Add the oxtail slices in batches, being careful not to overcrowd the pan. Brown each side for about 3-4 minutes. Remove and set aside.

2. Sauté the Vegetables:

• In the same pan, add the chopped onion and carrots. Sauté over medium heat until softened and golden, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Deglaze and Build the Sauce:

• Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
• Stir in the crushed tomatoes, beef stock, and orange zest. Season with salt and pepper to taste.

4. Braise the Oxtail:

• Return the browned oxtail slices to the pan, ensuring they are partially submerged in the sauce.
• Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
• Braise for about 2 hours, turning the oxtail pieces halfway through, until the meat is tender and falling off the bone.

5. Make the Gremolata:

• While the oxtail is braising, prepare the gremolata by combining the minced garlic, chopped parsley, and lemon zest in a small bowl. Set aside.

6. Prepare the Parmesan Polenta:

• In a medium saucepan, bring the water to a boil over medium-high heat.
• Slowly whisk in the polenta, stirring constantly to prevent lumps.
• Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, until the polenta is thick and creamy.
• Stir in the grated Parmesan cheese and salt. Adjust seasoning as needed.

7. Assemble and Serve:

• Remove the oxtail from the oven and let it rest for a few minutes.
• Serve a generous scoop of polenta on each plate, top with two or three slices of the oxtail osso buco, and spoon some of the sauce over the top.
• Finish with a sprinkling of gremolata.
• Enjoy with crusty bread and a glass of red wine!

Notes

Choosing Oxtail: Look for thick, meaty oxtail pieces. Ask your butcher to cut them into even slices for uniform cooking.

Braising: If the sauce reduces too much during braising, you can add more beef stock to maintain the desired consistency.

Polenta Texture: If your polenta thickens too much, add a bit more water or stock to reach your preferred consistency.

Make-Ahead Tip: Osso buco can be made up to 2 days in advance. Reheat gently on the stovetop over low heat.

• Prep Time: 30 mins
• Cook Time: 150 mins
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 350g
• Calories: 590
• Sugar: 4g
• Sodium: 820mg
• Fat: 36g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 150mg