Osso Buco Braised Veal Shanks with Gremolata and Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender veal shanks slow-braised in a fragrant tomato and white wine sauce, topped with bright gremolata and served on creamy polenta. This italian-inspired slow cooker ready in about 205 minutes pairs (about 1 1/2 inches thick) veal shanks, for dredging all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1 1/2 inches thick) veal shanks
• 1/2 cup, for dredging all-purpose flour
• 3 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 cup dry white wine
• 1 can (14 oz) canned diced tomatoes
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 cup cornmeal (polenta)
• 4 cups water
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp, for gremolata lemon zest
• 1/4 cup chopped, for gremolata flat-leaf parsley

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 veal shanks and dredge each in 1/2 cup all-purpose flour, shaking off excess. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown shanks on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced carrot, 1 diced celery stalk, and 1 medium diced yellow onion. Sauté for 6-7 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Pour in 1 cup dry white wine, scraping up browned bits. Simmer 3 minutes until slightly reduced. Add 1 can (14 oz) diced tomatoes, 2 cups beef broth, 2 sprigs fresh thyme, 1 bay leaf, and season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Return veal shanks to pot, spoon sauce over them, cover, and transfer to oven. Braise for 2 1/2 to 3 hours until meat is very tender.
5. Step 5: Meanwhile, bring 4 cups water to a boil with 1/2 tsp salt in a saucepan. Gradually whisk in 1 cup cornmeal. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy. Stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese.
6. Step 6: For gremolata, combine 1 tbsp lemon zest, 1/4 cup chopped flat-leaf parsley, and 1 small minced garlic clove.
7. Step 7: To serve, spoon polenta onto plates, top with veal shanks and spoon sauce over. Sprinkle gremolata on top for a fresh, bright finish.