Slow cooked, the tender osso buco is almost falling off the bone and is perfect with the parmesan polenta!
- 2 tbsps olive oil
- 2 red onion, chopped
- 3 carrots, peeled, chopped
- 2 celery sticks, trimmed, chopped
- 1 kg osso buco
- 2 tbsps seasoned plain flour
- 1½ cups beef stock
- 400 g can crushed tomatoes
- ²⁄³ cup red wine
- 2 tbsps tomato paste
- 2 tsps dried Italian herbs
- 2 cloves garlic, crushed
- Parsley, to serve
- 2 cups milk
- 2 cups chicken stock
- 1 cup instant polenta
- ½ cup Parmesan, finely grated
- 20 g butter, diced
Preheat oven to moderately slow, 160 C.
In a large flameproof casserole dish, heat oil on high. Saute vegetables 4 to 5 mins, until golden. Transfer to a plate.
Dust meat in flour. Using same pan, brown well, 4 to 5 mins. Return vegetables to pan with stock, tomatoes, wine, paste, herbs and garlic, ensuring meat is covered with liquid. Season to taste. Bake, covered with foil, 2 hours.
Meanwhile, prepare soft polenta in a saucepan; bring milk and stock to almost boiling point, on medium. Gradually add polenta, whisking until smooth. Simmer 3 to 4 mins, stirring, until thick. Remove from heat.
Stir parmesan and butter through. Season to taste. Keep hot.
Sprinkle osso buco with parsley to serve. Accompany with polenta.
Photo: Bauer/Brett Stevens