Monday, January 12, 2009

Osso buco with soft polenta

Osso buco with soft polenta
Ingredients (serves 4)
* 1/2 cup plain flour
* 8 (175g each) veal shanks
* 1/2 cup olive oil
* 1 brown onion, finely chopped
* 1 large carrot, peeled, diced
* 2 celery sticks, diced
* 2 garlic cloves, crushed
* 1 cup white wine
* 400g can diced tomatoes
* 1/2 cup chicken stock
* 1 tablespoon thyme leaves
* 2 dried bay leaves
* soft polenta, to serve

1. Preheat oven to 150°C. Sprinkle flour on a plate and season with salt and pepper.
2. Coat both sides veal in flour, shaking off excess. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook shanks, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a 4-litre capacity ovenproof dish.
3. Heat remaining 1 tablespoon oil in frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 7 to 8 minutes or until soft. Increase heat to high. Add wine and cook for 2 minutes. Stir in tomatoes, stock, thyme and bay leaves. Bring to the boil. Pour over veal. Cover and bake for 1 1/2 hours.
4. Uncover and cook for a further 30 minutes or until veal is very tender and sauce reduces slightly. Remove bay leaves.
5. Divide polenta between serving bowls. Top each with 2 shanks. Spoon over sauce and serve.

Notes & tips
* Osso buco is a regional dish from Piedmont, Italy, traditionally made using veal shanks. In Australia, veal shanks are sometimes sold as 'osso buco' in supermarkets. The marrow in the shanks gives them a rich flavour.
Recipe by Alison Roberts


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