Italian Osso Buco with Creamy Parmesan Polenta

Ingredients

• 2 1/2 lbs veal shanks, cut into 1-inch thick slices
• 1 large onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 28 oz crushed tomatoes
• 2 cups beef broth
• 2 bay leaves
• 1 tsp thyme, dried
• 1 1/2 cups polenta
• 3 cups milk
• 1 cup parmesan cheese, grated
• 2 tbsp butter
• salt and pepper, to taste

Instructions

1. 1

   Preheat the oven to 325°F.

2. 2

   Season the veal shanks with salt and pepper.