Bacco Ristorante in Southfield is a destination restaurant, providing superior Italian cuisine since 2002. The restaurant’s chic, contemporary ambience and imaginative dishes have elevated it to the top of both diners’ and reviewers’ preferred restaurant lists. Chef Owner Luciano Del Signore was nominated by the James Beard Foundation for the Great Lakes Region’s 2008 Best Chef Award.
A favorite winter dish at Bacco is the Osso Bucco with Creamy Polenta. According to Chef Del Signore, “Osso Bucco is a classical Northern Italian winter dish. Generally it is served with saffron risotto in Milan and Lombardia, and with Polenta in Piedmonte. The winter in Piedmonte resembles Michigan winter, bitter cold, and since Piedmonte is one of the rare regions of Italy that does not border the sea, they eat meat. We serve this dish at Bacco all winter long and when spring comes, our customers still ask for it. Also serve with a nice side of Rapini or Broccoli Rabe, which is a winter green and its bitterness compliments the richness of the Osso Bucco.”
Osso Bucco with Creamy Polenta
- 4 ea Osso Bucco, center cut, 2” thick
- 1 btl white wine
- 1 ea large white onion, large dice
- 3 ea stalks of celery, rough chopped
- 2 ea medium sized carrots, peeled and rough chopped
- 5 ea Bay leafs
- 5 ea rosemary sprigs
- 1.5 c chicken broth
- 1 c canned peeled whole tomatoes
- ¼ c vegetable oil
- 5 Tbls Extra Virgin Olive Oil
- Salt and pepper
- Flour for coating
- 2 c corn grits/ polenta
- 6 c water
- 3 Tbls butter
- ½ c grated Parmigiano Reggiano
Place the Osso Bucco in a plastic Tupperware so that they are spread out evenly, and cover them with wine until they are completely submerged. Allow to marinate overnight.
Pick a size pot that does not have plastic handles and can go in the oven, and is large enough to fit all of the Osso Bucco, vegetables, and cooking liquid. In that pot, begin to sweat the vegetables with the olive oil and a touch of salt and pepper. This is the pot you will use to cook your Osso Bucco. So slide to the back burner, and cook veggies on low, medium heat. Take the Osso Bucco out of the wine marinade, pat dry with a towel, and lightly dust with flour. In a medium sauté pan, large enough to fit 2 Osso Bucco in, pan sear the meat until golden brown on each side. Repeat for all 4 Osso Bucco. Then place the seared meat in your braising pot with the vegetables, set right on top of the vegetables, add rosemary and bay leaves.
Then add wine, bring to boil, add tomato product, and bring to a boil, then add the chicken broth and once this comes to a boil, you are ready to place the pot in your oven. 350 degrees for about 2.5 hours, until fork tender, meaning the fork will poke into the meat and come out without any resistance whatsoever.
Boil the water with a touch of salt, and half the butter, whisk in polenta.
When the polenta is the consistency you like,( about 15 min over medium heat) add the rest of the butter, grated cheese and salt and pepper to taste. Serve the polenta down on the plate and place Osso Bucco and braising liquid right on top, and enjoy.
Follow this link for a review of Bacco
29410 Northwestern Hwy
Southfield, MI 48034-5717
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