Method

Heat the olive oil over a medium heat in a heavy base pot or pan (with a lid), add the onion and garlic and cook until soft and translucent, remove from the pan and set aside.

Place the pan back on a high heat and brown the pieces of osso bucco (2 at a time) on each side. Return all the meat to the pan; add the wine, stock, tomatoes, thyme, onion and garlic. Season with S+P turn the heat down to med/low, cover with lid and cook for approx 1½ , remove lid and gently simmer for 30-40 mins to allow the juices to reduce and thicken.

While that’s happening you can make your polenta. Bring a saucepan of water to the boil, add a generous pinch of salt add stir in the polenta, adding it gradually. Stir the polenta until it thickens to a consistency similar to porridge, turn the temperature to low and cook for around 20-25 mins stirring occasionally so that it doesn’t stick – you’ll find the texture after this time similar to mashed potato. Stir through the parmesan cheese and serve immediately, topped with the osso bucco and a sprinkle of gremolata.

The gremolata is made by simply mixing together the parsley, lemon rind and garlic and be set aside until serving.

Tips...

*Gremolata can be optional but it really adds a fresh flavour to the dish and the parsley supposedly counteracts garlic on the breath.

*Browning the meat adds colour and flavour, and the reason for doing it a couple of pieces at a time is so the pan stays hot and if you overcrowd the pan the meat will sweat rather than caramelize.

*Osso Bucco Milanese is a classic Italian dish originating in Milan and usually served with saffron or bone marrow risotto

*Cooking polenta makes people a little nervous but the longer you cook it the softer and more digestible it becomes. If you feel it is getting too thick try adding a little extra boiling water. For a different flavour other than parmesan try adding cooked small pieces of bacon, nutmeg or butter.