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Osso bucco
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Slow-cooked Osso Bucco: Heartwarming winter comfort in every bite.
Ingredients:
  • 8 (about 1.5kg) veal osso bucco
  • 2 brown onions, coarsely chopped
  • 400g can chopped tomatoes
  • 250ml white wine
  • 22.20 gm tomato paste
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 2 tsp shredded lemon rind
  • 1l chicken stock
  • 170g polenta
  • 125ml cream
  • 40g parmesan
Instructions:
  • - Preheat oven to 140°C. - In a flameproof casserole pan over high heat, heat the oil. Sear the veal for 2-3 minutes on each side until browned. Transfer to a plate. - Add onion and garlic, cook for 5 minutes until onion softens. Return veal to the pan with tomatoes, wine, and tomato paste, bring to a simmer, then remove from heat.
  • Roast veal in a covered, preheated oven, turning occasionally, until it's fork-tender, about 2 hours. Season with salt and pepper to taste before serving.
  • Prepare the gremolata by mixing parsley, garlic, and lemon in a small bowl.
  • In a large saucepan, bring the stock to a boil over high heat. Slowly whisk in the polenta while stirring continuously. Reduce heat to low and cook for 10 minutes until polenta is tender. Remove from heat and mix in the cream and parmesan. Season with salt and pepper to taste.
  • Spoon a generous serving of creamy polenta into each bowl. Top with tender osso bucco and finish with a vibrant sprinkle of gremolata before serving.

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