Simone Falco, Italian-born owner and executive chef at Rossopomodoro in New York, knows what it takes to be a winner on Beat Bobby Flay. His recipe for traditional, comforting osso buco recently brought him victory on the Food Network, show, and when you taste the tender meat—not to mention the bed of cheesy polenta it's served on—it's easy to see why.
Veal Osso Buco
Recipe adapted from Simone Falco, Rossopomodoro, New York, NY
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours ad 45 minutes
Total Time: 5 hours
3 pounds veal osso bucco center cuts (6 pieces)
Salt and pepper, to taste
¼ cup all-purpose flour
Olive oil, as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
½ cup extra virgin olive oil
1 large white onion, chopped
3 celery stalks, chopped
3 large carrots, chopped
1 tablespoon tomato paste
1 cup red wine
3 cups vegetable stock
1 pound polenta
1 bunch spring onions
1 bunch basil
2 lemons, zested
1 cup grated fontina
2 tablespoons butter
Pinch of sugar
1. Pat the veal dry, making sure it's at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off excess.
2. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes each side. Remove from the pot and set aside to rest.
3. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
4. Add the extra virgin olive oil without cleaning the pot. Cook the whole onion at medium heat until translucent, 5 minutes, scraping up the remaining pieces of meat. Add the celery and carrot and stir until vegetables soften. Increase the heat and add the tomato paste.
5. Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add bouquet garni and the vegetable stock, ensuring the veal is immersed in the liquid. Bring to a boil then cover and simmer for 4 hours, until the veal is soft and you can break it with a fork.
6. Open the pot, flip the veal and cook for 15 minutes.
7. Meanwhile, bring 5 cups of water, to a boil. Add salt and pepper, and cook the polenta until dense, 40 minutes. Set aside.
8. Chop the spring onion, basil, and lemon zest and combine to make gremolata for topping the osso buco.
9. Before serving the polenta, add the fontina, the butter and sugar. Serve osso buco over polenta, adding some of the juice from the cooking and top it with gremolata.