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Mole-Rubbed Osso Buco over Masa Polenta

Name: Mole-Rubbed Osso Buco over Masa Polenta
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 count veal shanks; 0.25 cup all-purpose flour; 3 tbsp olive oil; 1 medium yellow onion; 2 medium carrots; 2 count celery stalks; 4 count garlic cloves; 2 count ancho chiles; 1 count guajillo chile; 1 tbsp tomato paste; 1 cup dry red wine; 2 cup beef stock; 1 count cinnamon stick; 1 count star anise; 0.5 oz mexican chocolate; 1 cup masa harina; 3 cup water; 2 tbsp butter; 0.25 cup fresh cilantro; 1 tbsp lemon zest

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A soulful marriage of slow-braised Italian veal shanks and the earthy, vibrant depth of Mexican mole-inspired spices, served over creamy nixtamalized polenta.

Gluten-FreeHigh-Protein

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Instructions

1
Season veal shanks generously with salt and pepper, then dredge lightly in flour. In a heavy copper pot or Dutch oven, heat olive oil over medium-high heat and sear shanks until deeply browned on all sides. Remove and set aside.
15 min
2
In the same pot, add onion, carrots, and celery. Sauté until softened and beginning to caramelize. Add garlic, tomato paste, and the pureed chiles, stirring for 2 minutes until fragrant.
10 min

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Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.

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Mole-Rubbed Osso Buco over Masa Polenta

Mole-Rubbed Osso Buco over Masa Polenta

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Ingredients

Instructions

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