Instructions

Ossobuco:

1. Tie Ossobuco around and across top, to ensure it doesn’t fall off bone while cooking.
2. Render pan hot with oil
3. Dredge Ossobuco in flour, and add to hot pan
4. Season with salt and pepper
5. Brown on all sides, continually seasoning with salt and pepper throughout cooking process
6. Once browned all the way through, remove from pan.
7. Add more olive oil to pan with garlic, anchovies, lemon zest and Italian parsley. Saute until anchovies dissolve
8. Add in carrots, celery and tomato paste. Mix well, allow vegetables to continue cooking
9. Increase heat, pour in Chianti until it reaches top of vegetables. (can use Marsala instead)
10. Add in beef stock, stir well
11. Return Ossobuco to pan, making sure sauce comes to midpoint on Ossobuco. Cover with lid and place in oven.

Polenta:

1. Render Sauce pan hot with oil
2. Add onion to pan, season with Black Pepper. Saute onion until translucent
3. Raise heat, add chicken broth and bring to a boil
4. Once boiling, start adding Polenta slowly while stirring.
5. Once mixed well, remove from heat
6. Add olive oil and ½ Cup grated Parmesan Cheese. Fold to mix, and add in chopped green onion, again folding to mix.

To Serve:

1. Spoon Polenta into center of serving plate. Push down in center to create a well
2. Place Ossobuco on side of Polenta
3. Drizzle sauce around Ossobuco and serving Plate
4. Garnish with sprigs of fresh Italian Parsley