I served this Osso Buco with Polenta Chips. Polenta has never been my forte, in fact as a teenager I once cooked some for the family, my brother and sister thought it was terrible and apparently were told they had to eat it. I have been teased about it ever since at siblings dinners!
I certainly don’t remember the appalling taste, I blocked it out! As a parent I recommend that you forget how bad a dish may taste to your kids, on the odd occasion that you have produced an awful dish and when it comes to foods that your child claims no ‘to like’, I recommend you apply the same principle of forgetfulness!
Polenta chips, made with milk complete this wholesome dish beautifully.
Anyway you will need:
Preparation: 15min. Cooking:1.5hr or more if possible.
- Osso Buco: beef or veal, 800g.
- Carrots: 100g, sliced
- Mushrooms: 50g, sliced
- Zucchini: 200g, cubed
- Broccoli: 100g, florets cut bite size
- Celery: 100g, sliced
- Onion: 1 chopped
- White 1: 1 glass
- Olive Oil: 1tbsp
- Tomato Passata: 50g
- Season the meat with salt and pepper.
- In a large pot, sear the meat on all sides. Set aside.
- Add olive oil, onion, carrots, mushrooms, and stir over medium heat for a few minutes, until soften.
- Deglaze with white wine on high heat, scrape the bottom of the pot.
- Reduce heat, add Passata, meat, 1 glass of water, cover partly and reduce heat to simmer.
- Simmer for about 1.5 hr.
- 15 min before serving add zucchini
- 5 min before serving add brocoli
- Before serving sprinkle celery, so now you have it: raw and cooked veggies.