Creamy polenta tower with shredded osso buco, garlic mushrooms and provolone crisp

Name: Creamy polenta tower with shredded osso buco, garlic mushrooms and provolone crisp
Prep time: 35 min
Cook time: 145 min
Total time: 180 min
Yield: 4
Cuisine: Argentina
Ingredients: 2.2 lb beef osso buco; 1 1/2 tsp salt; 1 tsp black pepper; 1/4 cup all-purpose flour; 3 tbsp olive oil; 1 1/2 cups onion; 1 cup carrot; 3/4 cup celery; 6 cloves garlic; 2 tbsp tomato paste; 1 cup Malbec wine; 1 3/4 cups crushed tomato; 2 cups beef stock; 1 leaf bay leaf; 1 tsp dried oregano; 1 cup instant polenta; 2 cups whole milk; 2 cups water; 2 tbsp butter; 1/2 cup grated Parmesan cheese; 9 oz button mushrooms; 1/4 cup fresh parsley; 3 oz provolone cheese

An original Argentine-inspired dish combining slowly braised osso buco in tomato and Malbec, creamy cheese polenta, garlic sautéed mushrooms, and a provolone crisp. Comforting, elegant, and deeply rooted in local flavors.

35 minPrep

145 minCook

180 minTotal

4Servings

High Protein

Ingredients

Adjust servings

1000 g beef osso buco (en 4 pieces)
8 g salt (or a taste, divided)
2 g black pepper (freshly ground, divided)
30 g all-purpose flour (for enharinar lightly)
45 ml olive oil (divided)
200 g onion (chopped fina)
120 g carrot (diced small)
80 g celery (chopped fino)
18 g garlic (chopped, divided)
30 g tomato paste
250 ml Malbec wine
400 g crushed tomato
500 ml beef stock (hot)
1 unit bay leaf
1 g dried oregano
180 g instant polenta
500 ml whole milk
500 ml water
30 g butter
50 g grated Parmesan cheese
250 g button mushrooms (fileteados)
10 g fresh parsley (chopped)
80 g provolone cheese (grated grueso for crocante)

Nutrition facts

per serving

714 kcal

Calories

49 g

Protein

31 g

Carbs

41 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyCelerySulfites

Instructions

1
Preheat the oven to 180 °C / 350 °F.
2
Season the osso buco with 4 g salt and 1 g black pepper. Lightly coat each piece with the all-purpose flour, shaking off the excess.
3
In a large ovenproof pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the osso buco for 3 to 4 minutes per side until well colored. Remove and set aside.
4
In the same pot, add the onion, carrot, celery, and half of the chopped garlic. Cook for 6 to 8 minutes until the vegetables are tender. Stir in the tomato paste and cook 1 minute more.
5
Pour in the Malbec wine and scrape the bottom of the pot to release the browned bits. Cook for 3 minutes so part of the alcohol evaporates. Add the crushed tomato, beef stock, bay leaf, dried oregano, remaining salt, and remaining black pepper.
6
Return the osso buco to the pot, cover, and bake at 180 °C / 350 °F for 1 hour and 45 minutes, or until the meat is very tender and pulls away from the bone.
7
Meanwhile, place the grated provolone cheese in 4 small mounds on a parchment-lined tray. Bake at 200 °C / 400 °F for 6 to 8 minutes, until melted and golden. Let cool completely so it becomes crisp.
8
When the osso buco is ready, remove it from the sauce. Discard the bay leaf and shred the meat, removing excess fat and bones. Return the shredded meat to the pot and cook 5 minutes over low heat so it absorbs the sauce.
9
For the polenta, bring the whole milk, water, and butter to a gentle boil in a saucepan. Rain in the instant polenta while whisking constantly. Cook for 3 to 5 minutes until thickened. Add the grated Parmesan cheese and stir. Adjust with a little more salt if needed.
10
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sauté the button mushrooms with the remaining garlic for 5 to 6 minutes until golden and their liquid has evaporated. Add the fresh parsley and stir.
11
To assemble, place a ring mold on each plate and fill with a base of creamy polenta. Add a generous layer of shredded osso buco with sauce on top, then finish with the sautéed mushrooms. Carefully remove the ring mold.
12
Top each tower with a provolone crisp and serve immediately while hot.

Chef tips

If the osso buco sauce is too thin, reduce it uncovered for 10 to 15 minutes on the stovetop before mixing the shredded meat back in. The polenta should be served right after cooking to keep it creamy.

Substitutions

You can replace Malbec with another dry red wine. Provolone can be swapped for aged sardo-style cheese for a stronger crisp. If osso buco is unavailable, use chuck or blade roast and shred it at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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