Lamb Ossobuco Casserole with Polenta Crust
Lamb ossobuco gets a cozy twist in this casserole topped with a golden polenta crust. Tender cubes of lamb braise in a rich tomato-wine sauce with aromatics until melt-in-your-mouth soft. Finished with a bright lemon-parsley gremolata, it’s a comforting, one-pan take on the classic.
Servings: 8 Servings
Ingredients
For the Casserole:
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds lamb stew meat cut in 1-inch cubes
- 2 tablespoons olive oil divided
- 1 onion coarsely chopped
- 2 carrots coarsely chopped
- 1 stalk celery coarsely chopped
- 4 cloves garlic minced or grated
- ½ cup dry white wine
- 1 (15 ounce) can canned crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
For the Polenta Crust:
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper or white pepper
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1 large egg lightly beaten
- ¾ cup grated Parmesan cheese
For the Gremolata:
- 2 tablespoons fresh chopped parsley
- zest from 1 lemon
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: Shoulder, leg, shank, or breast all work well. Trim away excess fat and any tough sinew for a cleaner braise.
Skimming fat: Before adding the polenta crust, spoon off any fat that has risen to the surface of the casserole.
Make ahead: Assemble and bake the casserole without the polenta crust, then refrigerate overnight. Add the freshly made polenta topping and bake when you’re ready to serve.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 25g | Protein: 47g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 169mg | Sodium: 1066mg | Fiber: 2g | Sugar: 5g
