Ossobuco with gremolata and polenta

Ingredients

For 1 serving

• Veal shank220 g
• All-purpose flour6 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Beef broth250 ml
• Lemon zest2 g
• Parsley5 g
• Garlic1 clove
• Polenta (cornmeal)50 g
• Extra virgin olive oil10 g
• White wine60 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: October – March

Method

1. Snip the membrane around the edge of the veal shank in 3–4 places with scissors, so it doesn't curl as it cooks; season with salt and pepper and dust with flour, shaking off the excess.
2. Peel the onion and carrot, wash the celery and chop everything finely.
3. Heat the oil in a casserole over medium-high heat and brown the shank for 3 minutes per side, until golden.
4. Deglaze with the white wine and let it bubble for 2 minutes, add the chopped vegetables, pour in stock to come halfway up the meat, cover and cook over the lowest heat for 90 minutes, turning halfway and adding stock if needed, until the meat comes away from the bone.
5. For the last 15 minutes bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring, for 10 minutes if it is quick-cook, until it pulls away from the sides.
6. Chop the lemon zest, parsley and garlic together for the gremolata, scatter it over the shank off the heat and serve with the polenta and the juices.