Ossobuco with Polenta

I sincerely hope you would share the same passion as me!

Ossobuco is a classic dish originated in Italy, where it is served with risotto rice or polenta.  Furthermore, several substitutes can be used in place of rice or polenta, such as mashed potatoes, roasted vegetables or pasta. 

Traditionally braised with cheap cuts of meat-on-bone; such as shank or neck.

The meat and vegetables are slowly braised in a broth to give its intense flavour.

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Ingredients

  • 2 Shallots

  • 200ml Warm Stock

  • 2 Fresh Rosemary Sprigs

  • 3 Celery Stalks

  • 1 Carrot

  • 20-30 Peppercorns

  • 1kg Leg of Lamb

Step No 1

Coarsely chop the shallots.  Slice the carrot and celery stalks.
Step No 2

Place the leg of lamb in a casserole dish.

Add the chopped shallots, the sliced carrot and celery stalks.

Sprinkle the peppercorns over the meat and vegetables.

Pour the warm stock over the meat.

Step No 3

Finally lay the fresh rosemary sprigs on the top.
Step No 4

Cover the casserole dish with a lid.

Cook for about 2 hours in a preheated oven at 180C Fan, until the meat is fork tender and almost falling off the bone.

Step No 5

Gravy powder is an easy method to make a thick sauce.

Mix a tablespoon of gravy powder with a couple tablespoons of cold water to a smooth paste.  

Pour the paste into the casserole dish, stirring constantly, until combined.

Cook the casserole in the oven for a further 15 to 20 minutes until the gravy is thick.
Step No 6

Serve with freshly made polenta.

 

……………Watch my video on how to make soft polenta………..