- 1tbsp olive oil
- 1.4kg British veal osso buco (veal shank)
- 2 garlic cloves, crushed
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 150ml dry white wine
- 2tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 250ml very low salt beef stock
- 1tbsp chopped fresh thyme
- 200g instant polenta
- 30g parmesan, finely grated
- 500g green beans
- 150g baby spinach
- Heat the olive oil in a large heavy pan over a medium-high heat. Add the veal and cook for 5 min, until browned on both sides. Remove from the pan and set aside.
- Add the garlic, celery and carrots to the pan and cook, stirring, for 4–5 min until the vegetables soften. Add the wine and bring to the boil. Stir in the tomato purée, tomatoes, stock and thyme, then bring to the boil.
- Return the reserved meat to the pan. Cover, reduce the heat to low and simmer for 1 hr 30 min. Uncover the dish and simmer for a further 30–45 min until the veal starts to fall off the bone and the sauce thickens.
- Meanwhile, bring 900ml water to the boil in a large saucepan. Add the polenta in a thin stream and whisk until smooth. Reduce the heat to low and cook, stirring, for 5 min or until it’s thick and hot. Stir in the parmesan and lots of black pepper.
- Steam the green beans for 5 min or until just tender, then stir through the spinach. Divide the polenta among 6 plates, top with the veal and sauce and serve with the green beans and baby spinach and a grind of black pepper.
Nutrition per serving
Read more on how we calculate nutrition.
396kcal 38.2g 8.5g 3.2g 6.4g 10.5g 0.3g 170mg 38g 4mg