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Osso Bucco with Soft Polenta

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 kg roma tomatoes, roughly chopped
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500 ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
4 sticks celery, thickly sliced

Gremolata Ingredients:
1 garlic clove, crushed
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon lemon zest

Soft Polenta Ingredients:
1 cup fine polenta
3 cups chicken or vegetable stock
2 tablespoons parmesan, finely grated
40 g butter
½ cup whipping cream (optional)
Salt and white pepper to taste

Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan. Place in an oven proof dish. Add all other ingredients, cover and place in oven. Cook for approx. 2 hours, stirring occasionally, until the meat is pulling away from the bone easily. Combine all the gremolata ingredients together in a bowl. Serve with your favourite pasta or polenta (see below) and top with gremolata.
Soft Polenta Method:
Place stock in a large heavy based pot and bring to the boil. Turn down to a simmer and then add polenta in a very light stream into the stock and using a balloon whisk, whisk vigorously. Once polenta is dispersed through stock add in butter and cream. Continue cooking over a very low heat until it has lost its grainy texture. Add parmesan and salt and pepper to taste.

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