Osso Bucco with Gremolata and Soft Polenta – Basketcase Gourmet

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 and 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