Ossobuco Milanese with Soft Polenta

With

Silvia Colloca

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Ingredients

Ossobuco

4 x 400 g veal osso buco, dredged in plain flour
salt flakes and freshly ground black pepper
100 ml extra-virgin olive oil
2 onions, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
1–2 bay leaves
250 ml (1 cup) dry white wine
500 ml (2 cups) good-quality chicken or vegetable stock
1 tablespoon tomato paste

Gremolata

1 garlic clove, finely chopped
3–4 tablespoons finely chopped flat-leaf parsley
finely grated zest of 1 lemon
Season the osso buco with salt and pepper.

Instant polenta

3 litres water

salt flakes
500 g coarse Squisito polenta – Instant
50 gr of butter
20 gr of freshly grated parmigiano

Method

Heat 3 tablespoons of the olive oil in a large heavy-based saucepan, add the osso buco, in batches if need be, and brown on each side for 2–3 minutes. Transfer to a bowl and set aside.
Heat the remaining olive oil in the pan over medium heat, add the onion, carrot, garlic and bay leaves and cook until the onion is softened. Turn up the heat to medium–high and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol. Tip in the stock and tomato paste, stir and bring to the boil. Reduce the heat to low and return the osso buco to the pan. Taste for seasoning and adjust accordingly. Cover with the lid and simmer for 2 1/2–3 hours or until the meat easily comes away from the bone. Remove the osso buco, paying attention not to separate it from the marrow. Increase the heat to high and reduce the sauce for 5–8 minutes, then return the osso buco to the pan. Set aside.
Combine all the gremolata ingredients in a small bowl and mix well.
When the ossobuco is almost ready, make the soft polenta.
If using instant polenta this will take you a couple of minutes, if using regular polenta , allow 30-35 minutes cooking time.

bring a large saucepan of salted water to a simmer. Slowly rain in the polenta, whisking constantly to prevent any lumps forming. Reduce the heat to low and cook for 3-5 minutes, stirring frequently. You know it’s cooked when it feels luscious and silky and not grainy. Season to taste with salt, add butter and parmigiano and stir to combine.
Spoon the polenta onto serving bowls, place the ossobuco on top with plenty of juices and scatter on the gremolata.

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.