Osso Bucco with Polenta and Gremolata
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Feeds 1 - 2 people 
Prep time 15m
Cook time 90m
Description
Osso bucco is cross-cut veal shin and a speciality of the Lombardy region of Northern Italy. It’s full of flavour once cooked low and slow with vegetables which bring out the sweetness of the meat. We suggest serving this with creamy polenta and gremolata, a classic seasoning that lifts the whole dish, adding freshness and an extra punch of flavour.
- 500g osso bucco
- 1 carrot, peeled and diced
- 1 small onion, peeled and diced
- 1 stick celery, diced
- 5 cloves garlic
- 2 bay leaves
- 2 tablespoons tomato puree
- 200ml white wine
- 500ml chicken stock
- 10g dried porcini mushrooms
- 200g polenta
- 2 unwaxed lemons, zest only
- 1 handful parsley leaves, finely chopped
- Plain flour
- Butter to finish the polenta
- Heat a lidded casserole dish and add a good splash of oil.
- Spread some flour on a plate and use it to dust the osso bucco. Fry until golden on all sides, then set aside.
- Soak the porcini mushrooms in 150ml boiling water.
- Add the onion, carrot and celery and cook on medium heat until softened, around 10 minutes.
- Crush or grate 4 cloves of the garlic and add it to the pan with the tomato puree and continue to cook, stirring, for a minute or so.
- Add the wine to deglaze the pan and let it bubble up. Drain the porcini liquid into the pot. Finely chop the soaked mushrooms and add them too, along with the bay leaves.
- Return the osso bucco to the pan, add some salt and bring to the boil. Reduce to a simmer, put the lid on and cook 1-2 hours, or until the meat can be cut with a spoon.
- After this time you can remove the osso bucco to reduce the sauce, if you like. Just reheat the osso bucco before serving.
- Meanwhile, cook the polenta by adding 800ml water and a good few pinches salt to a saucepan. Turn the heat to high and sprinkle in the polenta while whisking. Cook the polenta, stirring at least every 5 minutes, until thickened and pulling away from the side of the pan - around 30 minutes.
- Add a good slice of butter and whisk into the polenta. Set aside.
- Make the gremolata by combining the remaining clove of garlic (very finely chopped) with grated lemon zest and parsley.
- Serve the osso bucco on the polenta with the gremolata.
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