Prep Time: 1 hour 45 mins.
Cook Time: 2 hours.
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Serves 4.
Ingredients
Stir fried green beans, to serve
Bread
450g self-raising flour
500ml lemonade
Osso Bucco
1kg vine ripened tomatoes
3 tbs olive oil
4 veal osso buco
1 onion, chopped
4 cloves garlic, crushed
2 anchovies, finely chopped
400ml dry white wine
2 tbs thyme leaves
2 tbs finely chopped sage
2 tbs finely chopped rosemary
1 bay leaf
1 tbs brown sugar
250ml veal stock
Gremolata
4 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
2 tbs finely chopped flat leaf parsley
Polenta
400ml milk
400ml chicken stock
300g polenta
60g butter, chopped
1. To make bread, place flour and lemonade in a bowl. Mix with a fork to combine, adding enough water to form a soft, thick dough. Place in an oiled bowl and cover with cling film. Set aside for 2 hours to rest.
2. Meanwhile, to make the osso buco, first peel the tomatoes by using a small sharp knife to cut out core at top of tomato, then cut a cross in the base. Place in a bowl of boiling water for 30 seconds until skin starts to split. Drain and place in a bowl of iced water to cool. Drain. Peel. Cut tomatoes in half and scoop out and discard seeds. Finely chop flesh.
3. Heat half the oil in a large heavy-based saucepan over medium heat. Season veal all over and add to pan. Cook, turning occasionally, until browned all over. Remove and set aside.
4. Add remaining oil to pan. Add onion, garlic and anchovies. Cook, stirring occasionally, for 5 minutes or until onion is soft but not coloured. Stir in wine. Simmer until reduced by half, scraping base of pan to remove any crusty bits. Stir in chopped tomatoes, thyme, sage, rosemary, bay leaf, sugar and stock. Bring to the boil. Return veal osso bucco to pan. Reduce heat to low and simmer, covered, for about 1 ½ hours or until veal is almost tender. Remove lid and simmer until sauce is thickened.
5. Turn rested bread dough out onto a lightly floured bench and pat out until 2.5cm thick.
6. To make gremolata, combine all ingredients in a small bowl.
7. To make polenta, place milk and stock in a medium saucepan over medium heat and stir until simmering. Season.
8. Gradually whisk in polenta, then cook, stirring, for 5-8 minutes or until polenta is very soft. Stir in butter. Season.
9. Tear away pieces of bread dough and deep fry in batches until golden, crisp and cooked through. Drain on paper towel and season.
10. Serve osso bucco, polenta and warm bread with green beans. Sprinkle with gremolata.
Tips
We like to keep our polenta simple to contrast with the rich flavours of the osso bucco and gremolata. If you prefer a richer flavour, try adding a little grated parmesan or chopped chilli.
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