osso buco with polenta
- 6 x 250g veal osso buco
- ¼ cup (35g) plain (all-purpose) flour, for dusting
- sea salt and cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 stalks celery, finely chopped
- 1 sprig bay leaves
- 12 sprigs thyme
- 2 cups (500ml) beef stock
- 2 tablespoons tomato paste
- 2 cups (500ml) red wine
- store-bought pesto, to serve
creamy polenta
- 1 litre milk
- 1 cup (170g) instant polenta
- 40g unsalted butter
- Preheat oven to 180°C (350°F). Place the veal, flour, salt and pepper on a large tray and toss to coat.
- Heat half of the oil in a large non-stick frying pan over high heat. Cook the veal, in 2 batches, for 3–4 minutes each side or until browned. Place in a large oven dish and set aside.
- Place the remaining oil in the frying pan and reduce heat to medium. Add the onion, garlic and celery and cook for 5 minutes or until onion is softened. Place in the oven dish. Add the bay leaves and thyme and set aside.
- Place the stock and tomato paste in a jug and mix to combine. Pour the stock mixture and wine over the veal. Cover tightly with aluminium foil and cook for 2–2½ hours or until veal is tender and sauce is thickened.
- To make the creamy polenta, place the milk in a saucepan over medium heat and bring to a simmer. Add the polenta and cook, whisking continuously, for 2–3 minutes or until thickened. Add the butter, salt and pepper and whisk to combine. Serve with the osso buco, pesto and pepper. Serves 4–6.
Tips + Tricks
+ Osso buco is a cut of veal shin. It’s available from any good butchers. You can call ahead to have it prepared it for you.
+ This dish can be made up to two days in advance and reheated in the oven at 160°C.
© DONNA HAY GROUP
