Name: Osso buco with polenta crust
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 8 piece veal osso buco (1.4kg); 1/3 cup (50g) plain flour; 2 tablespoon olive oil; 30 gram butter; 1 brown onion (200g), chopped finely; 1 carrot (180g), chopped finely; 1 stalk celery (150g), chopped finely; 4 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 800 gram canned crushed tomatoes; 2 sprigs fresh rosemary; 1 cup (250ml) chicken stock; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; Polenta crust; 2 cup (500ml) milk; 2 cup (500ml) water; 1 cup (150g) instant polenta; 1/2 cup (40g) finely grated parmesan cheese; 1 egg, beaten lightly

Ingredients

8 piece veal osso buco (1.4kg)

1/3 cup (50g) plain flour

2 tablespoon olive oil

30 gram butter

1 brown onion (200g), chopped finely

1 carrot (180g), chopped finely

1 stalk celery (150g), chopped finely

4 clove garlic, crushed

1/2 cup (125ml) dry white wine

800 gram canned crushed tomatoes

2 sprigs fresh rosemary

1 cup (250ml) chicken stock

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

Polenta crust

2 cup (500ml) milk

2 cup (500ml) water

1 cup (150g) instant polenta

1/2 cup (40g) finely grated parmesan cheese

1 egg, beaten lightly

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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