Prep time: 30 minutes
Cook time: 2 hours and 30 minutes
Serves 4
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Ingredients
Steamed broccolini, to serve
Osso bucco
2 tbs olive oil
4 large veal osso buco
1 brown onion, chopped
2 celery stalks, thinly sliced
4 garlic cloves, finely chopped
6 anchovies, finely chopped
250ml dry white wine
500ml chicken stock
2 fresh bay leaves
4 rosemary sprigs
4 thyme sprigs
Soft Polenta
500ml chicken stock
200ml milk
100g coarse polenta
50g finely grated parmesan
40g butter, chopped
Gremolata
½ cup coarsely chopped flat-leaf parsley
Finely grated rind of 1 lemon
1 garlic clove, finely chopped
Method
1. Preheat oven to 160C.
2. Season osso buco and tie each one with butcher’s string to help keep its shape during cooking.
3. Heat oil in a large deep frying pan over medium-high heat. Cook osso buco until browned all over. Transfer to a deep oven dish, just big enough to fit osso buco in a single layer.
4. Add onion, celery and garlic to same frying pan. Cook for 4-5 minutes or until tender. Stir in anchovies and wine. Bring to a boil. Simmer until reduced by half. Stir in stock and herbs. Bring to a boil. Pour mixture into dish over osso bucco. Cover tightly with a lid or foil.
5. Transfer to the oven and bake for 1 ½ hours or until almost tender. Remove lid or foil and cook for a further 30 minutes or until sauce has thickened and reduced.
6. Meanwhile, to make polenta, place stock and milk in a medium saucepan over medium heat and stir until simmering. Season.
7. Gradually whisk in polenta, then cook, stirring, for 5-8 minutes or until polenta is very soft. Stir in parmesan and butter. Season.
8. To make gremolata, combine all ingredients in a bowl.
9. Serve osso bucco and polenta with broccolini and gremolata.