Warm up the family dinner table on a cold night with this tender, succulent slow cooked Osso Buco served on a healthy bed of polenta.
Slow Cooked Osso Buco
- Osso Buco
- 1 carrot
- 1 white onion
- 1 stick celery
- 1 clove garlic
- 1 sprig of thyme
- 1 tin chopped tomatoes
- enough red wine to fill empty tomato tin
- Flour for dusting Osso Buco
- Extra Virgin Olive Oil
- Blitz carrot, onion, celery, garlic and thyme in food processor to a fine paste.
- In a oven proof dish fry off your veg paste with a healthy pinch of salt and pepper.
- When paste is golden add tomatoes.
- Add one tin (cup) of water after 10 minutes of simmering.
- Dust Osso Buco with flour and fry in a separate pan with a healthy amount of olive oil, salt and pepper.
- When golden on both sides add to your oven proof dish. Add tin (cup) of red wine. If the dish needs more liquid add water ensuring liquid covers the Osso Buco.
- Bring to the simmer. Cover with baking paper and place in a preheated oven at 180C for 3 to 4 hours.
- 100ml water
- 10g coarse polenta
- 1 tablespoon butter
- 2 tablespoon parmesan - finely grated.
- Bring water to boil and rain in polenta while whisking.
- When it thickens turn down to lowest flame and gently cook for 15 mins with lid on and stirring occasionally. If itbecomes too thick add little bits of water at a time.
- To finish polenta add parmesan and butter.
- Season to taste.
Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner