Ingredients
- 4 pieces of veal shank, cut approx 3cm thick
- Seasoned plain flour for dusting
- 400g tin peeled tomatoes, strained
- 1 ltr veal stock
- 150ml dry red wine
- 1 small carrot diced
- 1 celery stick diced
- 1 small onion diced
- 4 dry bay leaves
- 1 sprig rosemary
- Salt and pepper
- 4 tbsp flat leaf parsley, finely chopped
- 1 tbsp finely grated lemon zest
- 1 small garlic clove, finely chopped
- 450ml water, seasoned with salt
- 400ml milk
- 150g instant white polenta
- 50g butter
Osso Bucco
Gremolata
Polenta
Serves: 4
Difficulty: Medium
Method
Osso Bucco
- Dust marrow bones with seasoned flour. Heat olive oil in a heavy oven safe pan and brown veal shanks on both sides. Remove the shanks and set aside.
- In the same pan fry onions, celery and carrots until soft and caramelised. Add the bay leaves and rosemary and cook for approx 5 minutes before returning the shanks to the pan.
- Add the wine and cook until the alcohol has evaporated. Next add the squashed tomatoes and veal stock.
- Season with salt and pepper, cover then continue cooking in the oven at 160°C (mode 7) for one and half hours or until the meat begins to come away from the bone.
- Serve the veal shanks on white polenta then sprinkle with gremolata.
- Simply combine the ingredients.
- Bring water and milk to the boil, then very carefully add the polenta flour stirring continuously with a wooden spoon so that no lumps appear.
- Continue stirring until you notice the polenta coming away from the side of the pan. This should take approx five minutes.
- Now add the butter and stir through.
