Osso Bucco & Creamy Polenta
I love slow cooking in winter, especially on rainy weekends when I lock myself inside my house and curl up on the couch watching movies all day long. One of my favourite things to cook on days like these is this tender osso bucco served with creamy polenta and gremolata. I put it on to cook just after breakfast, set up camp on the couch, watch a couple of movies and then it’s ready to be served and eaten – yes, you guessed it – on the couch!
Make sure to cook the polenta just before serving though, otherwise it firms up and loses that lovely goopy, silky texture.
- Olive oil
- 2 brown onions, diced
- 2 stalks celery, diced
- 16 baby carrots, peeled
- 2 cloves garlic, crushed
- 2 tablespoons plain flour
- Salt & pepper
- 8 pieces veal osso bucco
- 1 cup red wine
- 1 x 400g can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup beef stock
- Preheat oven to 110 degrees Celsius.
- Place the flour, salt & pepper in a large zip lock bag and toss to combine. Add the osso bucco and shake to coat in the seasoned flour.
- Add a little olive oil to the base of a casserole dish and seal the osso bucco for one minute on each side. Remove from pan and set aside until ready to use.
- Add the onions and garlic and sauté over medium heat. Add the celery and baby carrots and continue to cook for a further 2 minutes.
- Return the sealed osso bucco to the pan and add the wine, tomatoes, tomato paste and beef stock. Bring to the boil and then reduce heat and simmer for 15 minutes.
- Cover with lid and transfer to oven. Bake for 4 hours or until the meat is tender.
- Serve with creamy polenta and gremolata.
- ¾ cup polenta
- 2 cups chicken stock
- 2 cups water
- ½ cup mascarpone cheese
- Grated parmesan to tatse
- Combine the stock and water in a large saucepan and bring to the boil. Remove from heat and add the polenta in a slow, steady stream while whisking.
- Return to heat and whisk continuously over low heat for 20 minutes or until the polenta begins to pull away from the pan.
- Remove from heat and add the mascarpone and parmesan. Stir through and serve immediately.