VEAL OSSO BUCCO
Serves: 6 Time to make: 3 hrs 30 mins Cost per serve: $3.60
6 large pieces (about 1.6kg) veal osso buco 1/3 cup plain flour 1 tablespoon olive oil 2 garlic cloves, crushed 3 celery stalks, finely chopped 2 carrots, finely chopped 1/2 cup dry white wine 2 tablespoons no-added-salt tomato paste 2 x 400g cans no-added-salt chopped tomatoes 1 cup reduced-salt beef stock 3 thyme sprigs 1 cup instant polenta 1/3 cup finely grated parmesan 500g green beans, trimmed 150g baby spinach
1 Coat veal in flour; shake off any excess. Heat olive oil in a large flameproof casserole dish over medium-high heat. Add veal and cook until browned on both sides; remove from pan and set aside. 2 Add garlic, celery and carrots to dish; cook, stirring, until celery and carrots soften. Add wine and bring to the boil. Stir in tomato paste, tomatoes, stock and thyme; bring to the boil. 3 Return reserved veal to dish; cover, reduce heat to low and simmer for 1 1/2 hours. Uncover dish and simmer for a further 30 minutes, or until veal starts to fall off the bone. 4 Remove veal from dish; cover to keep warm. Bring sauce to the boil; boil for about 10 minutes, or until sauce thickens slightly. 5 Meanwhile, bring 3 cups of water to the boil in a medium saucepan. Add polenta in a thin stream and whisk until smooth. Reduce heat to low and cook, stirring, for 5 minutes, or until thick and hot. Stir in parmesan. 6 Blanch beans in a medium saucepan for 2 minutes, or until just tender; drain. Top polenta with veal and sauce; serve with green beans and baby spinach.