Wednesday, May 12, 2004


Easy polenta fills out
a meal of osso buco

This dish was prepared by Doug Sanders and Harry Rowe of Buca di Beppo on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,

Osso Buco con Polenta

4 veal or pork shanks (2 inches thick)
Salt to taste
Flour for dredging
1/2 cup olive oil
1 cup EACH diced red onion, carrots and celery
1 can (14-1/2 ounces) whole tomatoes, including liquid
1 tablespoon chopped fresh rosemary
Pepper to taste

>> Easy Polenta
6 cups chicken stock
2 cups instant polenta
1/4 pound bacon, chopped and cooked crisp
1 tablespoon chopped garlic
Salt and pepper to taste
1 tablespoon chopped sage

Preheat oven to 325 degrees. Season shanks with salt; lightly dredge in flour.

Heat olive oil In a heavy covered skillet or Dutch oven. Add shanks and brown on all sides. Remove and drain excess oil.

In the same skillet, add onion, carrots and celery; sauté a few minutes. Add tomatoes, including liquid, and rosemary. Return shanks to skillet and add water to barely cover. Cover and bake 2 hours, until shanks are tender. Remove shanks; keep warm.

Return skillet to cooktop and simmer sauce, uncovered, until liquid is reduced and sauce is slightly thickened. Season with salt and pepper.

To make polenta: Bring chicken stock to a boil in a medium saucepan. Add polenta while slowly mixing with a wire whisk. Add bacon, garlic, salt, pepper and sage. Simmer 5 to 7 minutes, or until thickened.

To serve, spoon polenta into a large serving dish; top with shanks and sauce. Serve extra sauce on the side. Serves 4.


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