Osso Bucco with Creamy Polenta

Serves 4.

4 thick veal shins - osso buco complete with marrowbone
Flour
65g butter
200ml white wine
1 × 225g tin of tomatoes, chopped
Water or stock
Salt and Pepper

For the Polenta:
200g of instant polenta
120g of butter
600mls of milk
Salt and Pepper to season
100g of grated parmesan

To cook the osso buco: Toss the meat in flour and brown it in the butter in a large pot. Add the wine, tomatoes, stock to cover the meat and salt and pepper. Cover and simmer for one hour or more until the meat is cooked and starts to come away from the bone, and the sauce is thick. Skim the fat from the juices.

To make the Polenta: Heat the milk in a large saucepan, add the seasoning, and then add the polenta a little at a time, stirring to prevent lumps forming. Simmer for 5mins. Remove from the heat and add the cheese and the butter stir.