Osso Bucco with Creamy Parmesan Polenta with Matariki 2010 Nō’ble
1 tablespoon olive oil
8 (about 1.5kg) veal osso Bucco
2 brown onions, coarsely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
1 cup (250ml) 2010 Nō'ble Red Blend
1 tablespoon tomato paste
1/4 cup coarsely chopped flat-leaf parsley
1 garlic clove, finely chopped
2 teaspoons shredded lemon rind
Creamy Parmesan Polenta
4 cups (1L) chicken stock
1 cup (170g) polenta (cornmeal)
1/2 cup (125ml) thin cream
1/2 cup (40g) finely grated parmesan
Preheat oven to 140°C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from heat.
Cook in preheated oven, covered, turning occasionally, for 2 hours or until veal is falling off the bone. Taste and season with salt and pepper.
Meanwhile, for the gremolata, combine parsley, garlic and lemon in a small bowl.
To make the polenta, bring the stock to boil in a large saucepan over high heat. While stirring with a whisk, gradually pour in the polenta and stir continually. Reduce heat to low and cook, stirring, for 10 minutes or until polenta is tender. Remove from heat. Add the cream and parmesan and stir to combine. Taste and season with salt and pepper.
Spoon polenta among serving bowls. Top with osso bucco and sprinkle with gremolata to serve.