Osso Bucco with Gremolata and Soft Polenta

Name: Osso Bucco with Gremolata and Soft Polenta
Ingredients: 4 Pieces of osso bucco – dusted in seasoned flour; 1 brown onion – peeled and roughly chopped; 2 celery sticks – cut into small dice; 2 carrots – peeled and cut into small dice; 1 leek – cleaned well, quartered and sliced; 4 garlic cloves – peeled and crushed; 1 can good quality tomatoes; Pancetta – 3 slices roughly chopped; 4 dried bay leaves; Dried marjoram – 1 tbs; Salt; pepper; White wine - approx 200ml or CHARDONNAY GLAZE; Veal or Chicken stock – enough to cover the contents of the roasting pan.; 1 bunch of continental parsley - leaves picked and finely chopped*; 1 lemon - zest and juice; 2 cloves of garlic - peeled and crushed; 1 cup of polenta; 3 cups of water; Herb Garden Salt – to taste; 1 cup of milk; Large knob of butter; Cream and grated parmesan to personal taste

basketcasegourmet.com.au

There are many versions of this delicious dish, some use red wine but we prefer a white wine in the slow cooking – however, we finish it with our Pinot Noir Glaze. Osso Bucco is traditionally the...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at basketcasegourmet.com.au.

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