Summary

Ingredients

• 250 g onion (s)
• 2 cloves garlic)
• 2 carrot (s)
• 150 g celery, with reen
• 4 leg slices (calf`s leg slices), approx. 00 g each, cm thick
• 5 tablespoon flour
• 5 tablespoon olive oil
• salt and pepper
• 1 tablespoon tomato paste
• 150 ml white wine
• 200 ml veal stock (alternatively meat stock)
• 2 bay leaves
• 6 stalks thyme
• 1 bunch parsley, smooth
• 1 red pepper (s)
• 2 teaspoons organic lemon peel, finely grated

For the polenta:

• 200 ml milk
• 400 ml veal stock (alternatively meat stock)
• salt
• 100 g polenta (corn rits)
• 30 g parmesan, freshly rated
• 30 g butter

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Instructions

1. 1. Finely dice the onions. Chop the garlic. Clean and finely dice the carrots and 100 g celery.
2. 2. Cut into the side of the shank slices so that they do not bulge when roasting.
3. 3. Tie the meat together with kitchen twine to keep it in shape.
4. 4. Turn the veal knuckles all over in flour. Knock off excess flour.
5. 5. Heat 3 tablespoons of oil in the roasting pan. Fry the meat all over for 3 minutes over a medium to high heat, season with salt and pepper and remove.
6. 6. Remove the oil from the roasting pan. Heat 2 tablespoons of oil in the roasting pan. Fry the onions, garlic, carrot and celery for 5 minutes.
7. 7. Fry the tomato paste for 30 seconds while stirring.
8. 8. Deglaze with wine and reduce to half. Pour in the stock and 200 ml of water and bring to the boil.
9. 9. Add meat, bay leaf and thyme. Cover and simmer in a hot oven at 170 degrees (convection not recommended) in the lower third of the oven for approx. 2.5 hours, turn the meat once and roast uncovered for the last 30 minutes.
10. 10. For the gremolata, finely chop the remaining celery with greens, parsley, pepper and 1 clove of garlic. Mix with lemon zest.
11. 11. For the polenta, bring the milk and stock to the boil and season with salt.
12. 12. Add the polenta while stirring with the whisk. Cover and let the polenta soak for 15 minutes on the lowest heat, stirring occasionally.
13. 13. Remove the polenta from the heat. Stir in cheese and butter and add salt if necessary.
14. 14. Take the ossobuco out of the oven. If necessary, season the sauce with salt and pepper. Sprinkle with gremolata and serve with polenta.
15. Tip: The meat is cooked and tender when it falls off the bone.
16. Tip: In Milan, ossobuco is actually served with saffron risotto. I prefer creamy polenta because it absorbs the delicious sauce so nicely.