Osso buco with gremolata and herbed polenta

Method

1. Preheat the oven to 180ºC/Gas 4. Season the flour with salt and freshly ground pepper. Coat the osso buco in the seasoned flour.

2. Heat the olive oil in a casserole dish. Fry the osso bucco until browned on both sides. Remove the osso buco from the casserole and set aside.

3. Add the carrot, onion, leek, celery, garlic and thyme to the casserole and fry until the onion has browned. Add the orange zest, Marsala, red wine and veal stock. Season with salt and freshly ground pepper and bring to the boil.

4. Return the osso buco to the casserole dish and bring once more to the boil. Cover the casserole and cook in the oven for 1 hour.

5. Remove the osso buco to a serving dish and keep warm. Pass the remaining contents of the casserole dish through a sieve and transfer to a saucepan. Cook briskly until reduced to a thick, silky sauce and spoon over the osso buco.

6. Meanwhile, cook the polenta. Bring the water to the boil in a large, non-stick saucepan. Add the quick-cook polenta, stirring constantly as you do so. Once the mixture comes to the boil, reduce heat and simmer until the polenta thickens and leaves the sides of the pan, around 5 minutes. Stir in the butter, Parmesan and fresh herbs.

7. Spoon the polenta onto 4 serving dishes and top each portion with an osso buco. Sprinkle generously with the gremolata and serve.

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Ingredients

plain flour, for coating
salt and fresh ground black pepper
4 prime cut osso bucco
2 tbsp Olive oil
1 carrot, roughly chopped
1 onion, roughly chopped
1 leek, oughly chopped
1 celery stick, roughly chopped
2 garlic clove, roughly chopped
1 bunch of Thyme, finely chopped
grated zest of 1 orange
100ml Marsala
100ml Red wine
100ml veal stock

Herbed Polenta

Water to cook 225g quick-cook polenta (see packet instructions)
225g quick cook polenta
salt and fresh ground black pepper
75g Butter, at room temperature
115g Parmesan, freshly grated
2 tbsp chopped fresh oregano, chives and parsley

Gremolata

1 tbsp freshly grated lemon zest
4 tbsp Parsley, freshly chopped
1 garlic clove, finely chopped
sea salt

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