Osso Bucco with Roasted Garlic Polenta and Gremolata

Prep: 15 minutes
Cook: 120 minutes

Easy

Serves 2

Ingredients

4 tbsp plain flour
salt and pepper, to season
2 osso bucco portions, around 300g each
6 tbsp Belazu Early Harvest Olive Oil, plus more to drizzle
1 tbsp + 100g butter
1 small onion, peeled and diced
1 stick celery, diced
1 sprig of rosemary
3 tbsp Belazu Roasted Garlic Flavour Hack
100ml white wine
500ml chicken stock
1 unwaxed lemon
1 handful parsley leaves
1 litre water
200g polenta
2 tsp salt

Method

Step 1: Season the flour generously with salt and pepper then lay in the osso bucco and coat. Set a wide, ovenproof pan over high heat. Pour in 4 tbsp Early Harvest Olive Oil then lay the floured osso bucco into the hot oil and seal. Reduce to a medium high heat then add 1 tbsp butter to the pan and continue to brown the osso bucco all over. Once golden and caramelised, transfer to a plate then reduce the heat to medium.
Step 2: Add the diced onion, carrot and celery to the pan along with the rosemary. Season with salt the cook for 15 minutes until softened and sweet smelling. Add 1 tbsp Roasted Garlic Flavour Hack and fry for 20 seconds before pouring in the white wine and reducing completely. Set your oven to 160C Fan.
Step 3: Return the osso bucco to the pan and pour over the chicken stock. Bring to a simmer then cover with a circle of parchment paper and a lid. Put the pan in the oven and cook for 1 hour 30 minutes until the meat is completely tender and the sauce reduced and glossy.
Step 4: Make the gremolata. Use a potato peeler to gently peel a lemon, taking care to not take away too much of the white. Dice the lemon peel as small as you can. Chop the parsley as fine as you can, then add both the lemon and parsley to a bowl with 1 tbsp Roasted Garlic Flavour Hack and 2 tbsp Early Harvest Olive Oil. Mix together well then taste and adjust the seasoning to your liking.
Step 5: When the osso bucco is almost ready, make the polenta. Bring 1 litre of water to the boil then add the polenta along with 2 tsp salt and whisk vigorously together. Reduce to a low heat and cover with a lid to avoid it spitting. Cook for 20 minutes, whisking occasionally until soft and creamy. Remove from the heat and whisk through 100g butter.
Step 6: To serve, spoon the polenta on a plate then lay in a portion of the osso bucco. Spoon over the sauce then top with the gremolata and a drizzle of olive oil.

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