Osso Bucco with Creamy Polenta

Another great slow roasting recipe, all you need is time!

Take about 3-4 pieces of osso bucco, dust them in a mixture of flour, salt, pepper and herbs (tarragon or mixed)
Brown them in a large pan with some olive oil for about 3 minutes each side
Set them aside and in the same pan, sautee the following:
~ a few sticks of celery sliced
~ a couple of medium carrots, sliced roughly
~ 1 brown, sliced
~ 2 cloves of garlic, crushed or sliced

Place the veges in the bottom of an oven proof dish (I used a cast iron dutch oven)
Place the browned meat on top and then place the following on top of the meat:
~ 1 tin diced tomatoes
~ 500ml chicken or beef stock
~ zest of 2 lemons

Place in the oven at 200C for 15 minutes then reduce to 160C for 1 hour.
Turn the meat over and return to the oven for 30 minutes
Add 1 can of drained and rinsed borlotti/cannellini beans for the final 30 minutes (add some more stock if it has started to dry out)
Serve with polenta and greens. (I served with Broccoli Salad)

Quick polenta:
~ 100g polenta (I used Sostanza brand pictured below)
~ 500ml chicken stock
~ 40g butter
~ salt and pepper

Heat the stock in a pot until it begins to boil
“Rain” in the polenta, whisking well as you go (this means gradually sprinkle the polenta in while whisking fast so that the polenta doesn’t have a chance to clump together)
After 3 minutes or so, the mixture should start to thicken (you can see the bottom of the pot as you stir the polenta around), reduce the heat and switch to a wooden spoon to stir
Keep cooking for a few more minutes – careful not to let it stick and burn on the bottom of the pot
Remove from heat and stir through butter and seasoning

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

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