Method

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.