Ossobuco with Polenta3 comments May 11th, 2010 | By Tobias | Category: Meat and Poultry, Recipes
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
Ingredients – Ossobuco:
- 3-4 slices of veal shank
- 4 carrots
- celery stalks
- 2 onions
- 2 TS tomato paste
- 2 glas of white wine
- clarified butter
- salt and pepper
- 2 cups of Polents (fast cooking)
- 4 cups of water (or milk)
- some butter
- 100 gram of Parmesan, grated
- salt and pepper
- small bunch of parsley
- 2 cloves of garlic
- some lemon peel
Ingredients - Polenta:
Ingredients - Gremolata:
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.