Osso Bucco with Parmigiano Polenta – Food For Everyone

Ingredients

• OSSO BUCCO:
• 1.5kg (about 5 pieces) veal Osso Buco
• 4 garlic cloves, thinly sliced
• ½ cup each finely chopped rosemary and sage, plus extra to serve
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 fresh bay leaves
• 100 gm butter, coarsely chopped
• 200 ml dry white wine
• 500 ml chicken stock (home made if you can!)
• POLENTA
• 250 gm coarse yellow polenta
• 750ml boiling water
• 100 ml milk (not essential)
• 50 gm butter (definitely essential)
• 100 gm finely grated Parmigiano-Reggiano