12 pieces ossobuco (veal shank) about 3-4 cm thick
seasoned flour for dusting
¼ cup olive oil large knob of butter
1 large onion, finely chopped
2½ cups dry white wine
¼ cup Marsala
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped sage leaves
2 cloves garlic, crushed 2 tablespoons capers
zest of 1 lemon 1 bay leaf pinch of cinnamon Polenta
3 cobs fresh corn, kernels cut off
2½ cups milk
2 cups chicken stock
1½ teaspoons salt
1 cup quick cook, instant polenta
40 grams butter
¼ cup finely grated Parmesan
flat leaf parsley to garnish
Preheat the oven to 170oC.
Ossobuco: Dust the pieces of veal with seasoned flour, shaking off the excess. Heat the oil and butter in a large oven proof sauté pan and brown the meat on both sides. (You will have to do this in batches). Set aside.
Add the onion to the pan with ½ a cup of the wine. Stir to release all the bits on the bottom of the pan. Cover, reduce the heat and cook the onion until tender. Add the remaining wine and the other ingredients. Season and stir well. Add the veal back to the pan, turning to coat in the sauce. Cover and cook in the oven for 40 minutes. Turn the veal over and cook a further 40 minutes or until the meat is meltingly tender.
Polenta: Combine the corn kernels, milk, chicken stock and salt in a heavy-based saucepan. Bring to the boil and simmer for 6 minutes. Slowly add the polenta in a steady stream, whisking constantly until smooth. Reduce the heat and simmer for 5 minutes or until cooked. Stir in the butter and Parmesan and taste for seasoning. If the polenta is too thick stir in a little boiling water or hot milk to thin it down.
To serve: Divide the polenta between warm serving plates. Spoon the ossobuco on top and garnish with parsley.