Ossobuco with Polenta

I had requests for a meat dish from my Secret Supper guests. So be it, I thought and went on a seek in my reader. I found a couple of tempting dishes and decided on an Ossobuco. Classic Italian cuisine, one can’t go wrong with that, I thougt. And so it was. Ossobuco requires little preparation and then cooks mostly by itself. A great dish when you are expecting lots of guests.

Preparation time: 30 minutes

cooking time: 90 minutes

difficulty: easy

Preparation:

Tie the veal shank with kitchen string like a small package. Flour it from all sides.

Heat up a deep baking tray on the stove, add the clarified butter and fry the meat until it took a nice dark colour. remove the meat from the tray.

Add the diced carrot, onion and cellery stalks. Fry them for a couple of minutes, then add the wine and the beef stock. return the meat to the pan. THen cover the pan with a lid or foil and return it to the oven for an hour and a half. When the half of the baking time has passed you can turn the meat.

Remove the meat form the oven and remove the kitchen strings. Reduce the sauce a little bit if necessary. You want the sauce to be nice and chunky.

For the Gremola put the parsley leaves, the garlic and the lemon peel into a blender and process it.

For the Polenta bring the water to boil, then slowly add the Polenta flour while stirring. Season with salt and pepper, add a piece of butter. Let it simmer for 5 minutes. Seas0n with Parmesan cheese.

Spread thepolenta on a plate. Set the Ossobuco on top. Drizzle some sauce around and garnish with the Gremola.