Eggplant Osso Buco, Mushroom Bolognese, Rustic Polenta Recipe - Los Angeles Times

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/3 cup finely minced celery
• 1/3 cup finely minced onion
• 1/3 cup finely minced carrot
• 3 garlic cloves, finely grated
• 1 cup minced shiitake mushrooms
• 1 cup minced portabello mushrooms
• 1/4 cup tomato paste
• 1 cup mushroom or vegetable broth
• 2 sprigs fresh tarragon
• 1 small bay leaf
• Salt, pepper
• 1 to 2 large eggplants, peeled and cut crosswise into 2-inch sections (you will need 4 pieces, total)
• Salt and pepper
• 1/4 cup plus 2 teaspoons olive oil
• 4 large strips of lemon zest, from 1 to 2 lemons
• 4 sprigs thyme
• 2 sprigs fresh sage
• 3/4 cup plus 2 tablespoons milk, more if needed
• 1 1/4 cups vegetable or mushroom broth, more if needed
• 1 cup (5 ounces) polenta
• 2 tablespoons (1/4 stick) butter
• 1 ounce grated Grana Padano cheese
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon grated lemon zest
• Prepared cooked eggplant
• 4 (3-inch) pieces hearts of palm
• 1 bunch blanched broccolini
• Prepared polenta
• Prepared mushroom Bolognese
• Finely grated lemon zest