Osso Buco in Bianco with Polenta Morbida


Australian Gourmet Traveller recipe for osso buco in bianco with polenta morbida from Lalla Rookh chef Joel Valvasori-Pereza.

What you will need

2 tbsp light olive oil

1 kg (about 4 pieces) bobby veal osso buco

3 garlic cloves, thinly sliced

½ cup each finely chopped rosemary and sage, plus extra to serve

1 onion, finely chopped

2 fresh bay leaves

100 gm butter, coarsely chopped

200 ml dry white wine

500 ml (2 cups) chicken stock

  Polenta morbida 250 gm coarse yellow polenta

50 gm butter

75 gm (1 cup) finely grated Parmigiano-Reggiano


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