Osso buco with polenta crust | Women's Weekly Food

Ingredients

• 8 pieces veal osso buco (1.4kg)
• 1/3 cup (50g) plain flour
• 2 tablespoons olive oil
• 30 grams butter
• 1 brown onion (200g), chopped finely
• 1 carrot (180g), chopped finely
• 1 stalk celery (150g), chopped finely
• 4 cloves garlic, crushed
• 1/2 cup (125ml) dry white wine
• 800 grams canned crushed tomatoes
• 2 sprigs fresh rosemary
• 1 cup (250ml) chicken stock
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely grated lemon rind
• Polenta crust
• 2 cups (500ml) milk
• 2 cups (500ml) water
• 1 cup (150g) instant polenta
• 1/2 cup (40g) finely grated parmesan cheese
• 1 egg, beaten lightly