Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta

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 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Author: Honest Cooking
• Total Time: 155 minutes
• Yield: Serves 4
• Diet: Omnivore

Description

Tender oxtail braised in a rich tomato and wine sauce, served atop creamy Parmesan polenta and finished with a bright gremolata.

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Ingredients

Units USM Scale 1x2x3x

• 3-4 lbs (1-2 kg) oxtail
• 1/4 cups (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp (30 ml) olive oil
• 2 tbsp (28 g) unsalted butter
• 1 cup (150 g) large onion, chopped
• 1 cup (120 g) medium carrots, chopped
• 1 cups (240 ml) dry white wine
• 1 3/4 cups (420 g) crushed tomatoes
• 2 cloves garlic, minced
• 1 cups (240 ml) beef stock
• 1 orange zest
• 3-4 cloves garlic, minced
• 1/2 cups (30 g) fresh flat-leaf parsley, chopped
• 1 lemon zest
• 4 cups (960 ml) water
• 1 cup (160 g) polenta
• 1 cup (100 g) grated Parmesan cheese

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Instructions

Prepare the Oxtail

1. Preheat your oven to 350°F (175°C).
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the oxtail slices in the seasoned flour, shaking off any excess.
3. 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.
4. 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.

Sauté the Vegetables

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

Deglaze and Build the Sauce

1. 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.
2. Stir in the crushed tomatoes, beef stock, and orange zest. Season with salt and pepper to taste.

Braise the Oxtail

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

Make the Gremolata

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

Prepare the Parmesan Polenta

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

Assemble and Serve

1. Remove the oxtail from the oven and let it rest for a few minutes.
2. Serve a generous scoop of polenta on each plate, top with two or three slices of the oxtail, and spoon some of the sauce over the top.
3. Finish with a sprinkling of gremolata.

Notes

• For deeper flavor, marinate the oxtail in the white wine and some of the aromatics (onion, carrots, garlic) for at least 4 hours before braising.
• If you don’t have dry white wine, substitute with an equal amount of dry sherry or beef broth.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.

• Prep Time: 20 minutes
• Cook Time: 135 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 5
• Sodium: 800
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 180

Find it online: https://honestcooking.com/italian-oxtail-osso-bucco/

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