1Preheat oven to moderately slow, 160 C.
2In a large flameproof casserole dish, heat oil on high. Saute vegetables 4 to 5 mins, until golden. Transfer to a plate.
3Dust 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.
4Meanwhile, 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.
5Stir parmesan and butter through. Season to taste. Keep hot.
6Sprinkle osso buco with parsley to serve. Accompany with polenta.
Photo: Bauer/Brett Stevens