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Overhead view of ossobuco casserole and serving spoon

Lamb Ossobuco Casserole with Polenta Crust

The classic Italian ossobuco gets a make over for this Lamb Ossobuco Casserole with Polenta  Crust.  Chunks of lean, succulent lamb are slow-cooked in a rich sauce and vegetables until tender and saturated with flavor.  The casserole has a gremolata sprinkled on the crust at serving.
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 Servings
Calories: 504kcal
Author: Pat Nyswonger

Ingredients

For the Casserole:

  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1-½ pounds of lamb stew meat in 1-inch cubes
  • 2 tablespoons olive oil divided
  • 1 large onion coarsely chopped
  • 2 carrots coarsely chopped
  • 1 stalk celery coarsely chopped
  • 4 cloves garlic minced or grated
  • ½ cup dry white wine
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 cup beef broth
  • 2 sprigs fresh rosemary

For the Polenta Crust:

  • 2 cups whole milk
  • 2 cups chicken broth or water
  • ½ teaspoon salt
  • ¼ teaspoon white or black ground pepper
  • 1 cup yellow stone-ground cornmeal
  • 2 tablespoons butter
  • 1 egg lightly beaten
  • ¾ cup grated Parmesan cheese

For the Gremolata:

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely grated lemon rind

Instructions

For the Casserole:

  • Preheat the oven to 325°F and grease a 2 quart oven-proof casserole dish.
  • In a shallow dish or plate, whisk together the flour, salt and pepper.  Dredge the lamb pieces in the flour mixture and place on a plate.  Heat 1 tablespoon of oil in a large skillet set over medium-high and sear the lamb pieces,in batches until browned.  Remove from the skillet as they brown and place on a paper towel-lined plate.
  • Heat the remaining oil in the skillet and cook the onions, carrots, celery and garlic just until the onion is soft.  
  • Add the wine to the skillet and cook for 1 minute, scraping the bits from the bottom.  Stir in the tomatoes and the beef broth.  Return the lamb to the skillet and bring to a boil.  
  • Transfer the mixture to the greased casserole dish, add the rosemary sprigs and cover the dish with foil and bake for 1 hour.  Transfer the casserole to your workspace, remove the foil and allow to rest while making the polenta crust.

For the Polenta Crust:

  • Adjust the oven temperature to 400°F 
  • Combine the milk, broth, salt, and pepper in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornmeal.  Stir continuously with a wire whisk to keep the polenta from clumping.
  • Once all of the cornmeal is blended, continue to stir for 2–3 minutes. Reduce the heat and cook for 15-20 minutes, stirring periodically with a wooden spoon. 
  • Remove from the heat and stir in the butter, egg and cheese. 
  • Spoon the polenta on the top of the casserole and return the dish to the oven and bake uncovered for 20-25 minutes until lightly browned.

For the Gremolata:

  • Combine the chopped parsley and lemon zest together and when the casserole is ready to serve sprinkle the mixture over the crust.

Notes

  • Lamb cuts can be from the leg, shank, breast or shoulder. Trim off as much fat and sinew as possible.
  • Before adding the polenta mixture to the casserole, spoon off as much of the fat that has rose to the top.
  • To make in advance: The casserole can be assembled and baked without the crust, refrigerated overnight then the polenta crust can be mixed and added when ready to bake.

Nutrition

Serving: 1 | Calories: 504kcal | Carbohydrates: 25g | Protein: 47g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 169mg | Sodium: 1066mg | Fiber: 2g | Sugar: 5g