Osso buco with polenta crust

Ossobuco is a Milanese speciality of veal shanks braised with vegetables and white wine topped with a polenta crust.
2H 20M


Polenta crust


1.Preheat oven to 200°C/400°F.
2.Coat veal in flour; shake off excess. Heat half the oil and half the butter in large flameproof baking dish; cook veal, in batches, until browned. Remove from dish.
3.Heat remaining oil and butter in same dish; cook onion, carrot, celery and garlic, stirring, until onion softens. Add wine; boil, uncovered, until liquid has evaporated. Return veal to dish with undrained tomatoes, rosemary and stock; bring to the boil. Season. Cover tightly with foil; bake 1½ hours.
4.Meanwhile, make polenta crust. Combine milk and the water in medium saucepan; bring almost to the boil. Gradually add polenta, stirring. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens slightly. Remove from heat, stir in cheese and egg; season to taste.
5.Remove dish from oven; discard veal bones and rosemary. Break meat into large chunks. Divide veal mixture among eight oiled 1¼-cup (310ml) ovenproof dishes; top with polenta crust mixture. Place dishes on oven tray; bake, uncovered, about 25 minutes or until browned lightly. Serve sprinkled with combined parsley and rind.

The dishes in this picture are not individual serves; ­each dish here will serve four.


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