This dish gets better with time. For maximum flavour, cook it on the weekend and serve on Tuesday night.
- Preparation time:
- 25 mins
- Cooking time:
- 120 mins
½ cup plain flour
1 tsp white pepper
1.2kg veal osso buco
1 Tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 large ripe tomatoes, finely chopped
3 cloves garlic, finely chopped
¼ cup tomato paste
1 cup beef stock
3 fresh bay leaves
½ cup red wine
Juice and finely grated rind of 2 oranges
3 cups low-fat milk
1 cup instant polenta
1 cup finely chopped
Extra 3 cloves garlic, finely chopped
n Per serve: 2585kJ; protein 64g; total fat 12g (sat. fat 4g); carbs 56.5g; sodium 586mg;
GI estimate medium
1 Put flour and pepper in a shallow bowl and toss to combine. Coat veal on each side with flour mixture, then dust off excess. Heat oil in a large heavy-based pan. Add veal and brown on all sides. Remove and set aside.
2 Add onion, carrot, celery, tomato and garlic, and cook, stirring, over a low heat for 4-5 minutes. Add tomato paste and stock, stir to combine and cook for 1-2 minutes. Add bay leaves, wine and orange juice, and stir to combine. Return veal to pan, cover, and cook for 1 hour. Uncover, then cook for a further 45 minutes.
3 Put milk in a large heavy-based pan. Slowly bring to the boil, then reduce to a simmer. Add polenta in a thin stream and cook, stirring constantly, for 6-8 minutes or until mixture is thick. To make gremolata, put rind, parsley and extra garlic in a small bowl and toss to combine. Serve osso buco on a bed of polenta and sprinkle with gremolata.