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Italian Oxtail Osso Bucco with Parmigiano Polenta


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4.9 from 10 reviews

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

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.


Ingredients

Units Scale

For the Osso Buco:

  • 34 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:

  • 34 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)

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