My Cart
You have no items in your shopping cart.
Osso Bucco with Polenta and Gremolata
Osso Bucco with Polenta and Gremolata
-
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.
Share with your friends
Ingredients you will need
-
Orange Baby Carrots: Fresh, Tender and Naturally Sweet! Orange baby carrots, complete with their fresh, vibrant tops, are a true treat for the senses. These miniature carrots are tender and sweet, with a delicate crunch that makes them irresistible when eaten raw. Their small size and smooth textur... -
All our baby vegetables are selected by our pickers at Runjis Market, Paris. These rare baby yellow carrots have a slightly different taste to their orange cousins. Tender and sweet, they only need 40 seconds blanching in salted, boiling water. Simply toss them in butter and serve with some other pe... -
Dried porcini mushrooms are a popular ingredient in many dishes, known for their deep, earthy flavour and meaty texture. These mushrooms are a staple in Italian cuisine and are commonly used in soups, stews, risottos and sauces. They are also a favourite among vegetarian and vegan cooks as they add ... -
Parsley Micro Herb, 30g£4.95Indulge your senses in the subtle and invigorating allure of parsley, a timeless micro herb that has earned its place as a beloved household favourite. With a gentle and refreshing tang, micro parsley possesses the remarkable ability to elevate flavours without overshadowing them. Its versatility kn... -
Signature Chicken Stock, 1L£20.95Crafting Culinary Excellence with Signature Chicken Stock! Experience the essence of gourmet cooking with chicken stock, a cornerstone of culinary craftsmanship. Made with care and precision, this rich and flavourful stock serves as the foundation for a myriad of culinary creations, promising depth... -
Embark on a Culinary Journey with Purple Heritage Carrots! The wine-coloured skin of our purple heritage carrot comes from the plant pigment anthocyanin. Inside the flesh of this green is a vibrant orange and it has a crisp bite and lovely sweet flavour. The purple colour remains if you go with lig... -
Yellow Heritage Carrots, 2kg£10.95Yellow Heritage Carrots: Subtle Sweetness and Tender Crunch! Yellow heritage carrots bring a mild, earthy sweetness to your plate, distinct from their orange counterparts. Their flavour is gentle, with hints of nuttiness, making them a versatile addition to various dishes. The texture of these vibr... -
Italian Lemons, 1kg£11.95Indulge in the Unforgettable Essence of Italian Lemons! In the realm of citrus perfection, a true gem emerges – the remarkable Italian lemons. Standing shoulder to shoulder with their renowned Amalfi counterparts, these fruit treasures redefine what it means to savour nature's... -
Crafted Tradition: Normandy Butter with Sea-Salt from Guerande! Indulge in the exquisite taste of Normandy Butter with Sea-Salt, a testament to traditional French craftsmanship. This butter is salted with premium sea-salt crystals sourced from Guerande, renowned for its exceptional quality. The mar... -
Sand Carrots, 2kg£9.95French sand carrots, also known as 'Carotte de sables' are cultivated in the seaside town of La Manche, Normandy. The sandy soil offers perfect drainage, resulting in an excellent flavour. Their primary fertilizer is seaweed and their sand coating is a sign of their origin. With a tender sweet ... -
Indulge in the Delicate Delights of Dutch Milk-Fed Veal Osso-Buco! Although Osso Bucco or veal shanks are a speciality of the Lombardy region of Italy, they are also the name of a well-known Italian dish, Osso Bucco, which translates to 'bone with a hole' and is the veal shin of the bone. Sourced f...
