Osso Bucco Bianco with Soft Polenta and Gremolata
- 2 tbsp olive oil
- 4 large pieces veal osso buco
- 1 onion, diced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, finely chopped
- 4-6 anchovies
- 200 ml dry white wine
- 500 ml chicken stock
- 1 fresh bay leaf
- 1 rosemary sprig
- 1 thyme sprig
- 500 ml (2 cups) chicken stock
- 200 ml milk
- 100 gm coarse polenta
- 60 gm finely grated good-quality parmesan
- 30 gm butter, diced
- ½ cup coarsely chopped flat-leaf parsley
- Finely grated rind of 1 lemon
- 1 garlic clove, finely chopped
- Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat and season osso buco well. Brown osso buco in pan, transfer to a roasting pan in a single layer. Add onion, celery and garlic to frying pan, sauté for 4-5 minutes until tender, then stir in anchovies until dissolved. Deglaze pan with wine, simmer to reduce by half then add stock and herbs and bring to the boil. Season to taste, pour over osso buco then cover with foil and braise in oven for 4-5 hours until almost falling from the bone, set aside for 10 minutes
- When the osso buco is almost cooked, start making your soft polenta. Bring stock and milk to the boil in a wide saucepan over medium-high heat and season generously. Gradually whisk in polenta, reduce heat to very low and and simmer, whisking occasionally to get rid of any lumps, for 25-30 minutes until thick and no longer grainy. Whisk in parmesan and butter to combine, check the seasoning again and keep warm.
- Meanwhile, combine the ingredients for the gremolata in a bowl and season to taste.
- Serve osso buco and braising liquid spooned over soft polenta and scatter with a generous handful of gremolata.