“Caveau” Osso Bucco

Ingredients

4 x 300g Osso Bucco slices
½ onion – roughly chopped
1 carrot – roughly chopped
4 ripe tomatoes
3 cloves garlic
5g rosemary
5g thyme
750ml red wine
250ml port
800ml chicken stock

For the polenta:

500ml polenta
1 litre milk
500g butter (cubed)
20g chopped parsley
Juice of ½ lemon

For the gremollatta:

Rind of ½ orange
Rind of ½ lemon
2 cloves garlic – finely chopped
10g parsley chopped

Serves 4

Method:

1. Season Osso Bucco and coat with flour
2. Seal in a hot pan and deglaze with red wine and 1 cup of port at a time
3. Separately fry off carrot, onion and garlic
4. Place Osso Bucco and vegetables into a casserole dish with tomatoes, herbs and chicken stock
5. cover with lid and roast at 160°C for 2 ½ to 3 hours

1. Place the milk into a thick based pot and bring to a slow simmer
2. whisk in the polenta and continue whisking for approximately 10 minutes (if it becomes too thick, add a little extra milk)
3. Before serving, whisk in the butter, cheese, parsley and lemon juice

1. Blanch rinds in boiling water then chop finely and mix with parsley and garlic

1. Place polenta in the centre of the plate / bowl
2. Arrange Osso Bucco on top and drizzle with sauce
3. if desired, spoon some peas and root vegetable over!
4. Sprinkle with gremolatta

“Caveau” Osso Bucco is pictured alongside.

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