Luciano DelSignore, the chef and proprietor of Bacco Ristorante in Southfield, honors the traditions of Italy with his food. Here, enjoy a hearty dish at home, courtesy of the restaurant.
Bacco Ristorante’s Ossobuco with Creamy Polenta Recipe
4 ossobuco, center cut, 2-in. thick
1 bottle white wine
1 large white onion, large dice
3 stalks celery, rough chopped
2 medium-sized carrots, peeled and
5 bay leaves
5 sprigs rosemary
1 1/2 cups chicken broth
1 cup canned peeled whole tomatoes
1/4 cup vegetable oil
5 Tbsp. extra virgin olive oil
Salt and pepper
2 cups corn grits/polenta
6 cups water
3 Tbsp. butter
1/2 cup Parmigiano Reggiano, grated
Place the ossobuco in a plastic container so that they are spread out evenly. Cover with wine until they are submerged and allow to marinate overnight.
In a Dutch oven or large, oven-safe pot, begin to sweat vegetables with olive oil and a touch of salt and pepper. Slide to the back burner and cook on low medium heat. Remove ossobuco from wine marinade, pat dry with a towel, and lightly dust with flour. In a medium sauté pan large enough to fit two of the ossobuco, pan sear the meat until golden brown on each side. Repeat for all four ossobuco. Place seared meat in pot of vegetables and add rosemary and bay leaves. Then, add wine and bring to boil, add tomatoes and bring to a boil, and add chicken and bring to a boil. Place pot in oven and cook at 350 degrees for approximately 2 1/2 hours, until fork tender.
Boil water with a touch of salt and half the butter. Whisk in polenta. Once the consistency of the polenta is to your liking, approximately 15 minutes over medium heat, add remaining butter, cheese, and salt and pepper to taste.
Serve on a plate and place ossobuco and braising liquid on top. Enjoy! (Serves four.)
Bacco Ristorante, 29410 Northwestern Hwy, Southfield, 248-356-6600; baccoristorante.com
This story is featured in the November 2021 issue of Hour Detroit magazine. Read more stories in our digital edition.