Ingredients
- 3 lbs. veal osso buco, center cuts, 6 pieces
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- Olive oil, as needed
- ½ cup extra-virgin olive oil
- 1 large white onion, chopped
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 1 Tbsp. tomato paste
- 1 cup PA red wine
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bay leaf
- 3 cups vegetable stock
POLENTA
- 1 lb. polenta
- Salt and pepper, to taste
- 1 cup grated Fontina cheese
- 2 Tbsp. butter
- Pinch of sugar
GREMOLATA
- 1 bunch spring onions
- 1 bunch fresh basil
- 2 lemons, zested
Instructions
- Pat the veal dry, making sure it is at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off the excess.
- Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes on each side. Remove from the pot and set aside to rest.
- Add the extra-virgin olive oil without cleaning out the pot. Cook the onion at medium heat for 5 minutes or until translucent, scraping up the remaining pieces of meat.
- Add the celery and carrot and stir until the vegetables soften. Increase the heat and add the tomato paste. Place the veal back in the pot. Add the wine and let it cook for 2 minutes.
- Place the rosemary, thyme, and bay leaf into a piece of cheesecloth and secure with twine. Add the herbs in the cheesecloth and the vegetable stock, ensuring the veal is immersed in the liquid.
- Bring to a boil, then cover and simmer for 4 hours, until the veal is soft and you can break it with a fork. Flip the veal and cook for an additional 15 minutes. Serve osso buco over polenta, and top with the gremolata if desired.
POLENTA
- In a medium saucepan, bring 5 cups of water to a boil.
- Add the polenta, salt and pepper and cook until the polenta is dense, about 40 minutes.
- Before serving the polenta, add the Fontina, butter and sugar.
GREMOLATA
- Chop the spring onions, basil, and lemon zest
- Combine.
