¼ cup olive oil
2kg veal shin, cut crosswise into 5 cm slices
6 garlic cloves, crushed
2 onions, diced
2 carrots, sliced into rounds
2 sticks celery, diced
100g green olives, halved (can use stuffed green olives)
1 tbsp capers
¼ cup semi sun-dried tomatoes
1 bay leaves
2 sage leaves (optional)
2 cups red wine
1 cup port
700ml tomato passata
Freshly ground black pepper
1 cup basil leaves, torn
Zest of 1 lemon
2 tbsp chopped parsley
1 – 2 garlic cloves, finely chopped (optional)
100g instant polenta
1 tbsp butter
2 tbsp parsley, chopped
Preheat the oven to 175°C.
Add the butter to a heavy-based casserole and when it starts to sizzle add the anchovies, garlic and onion. Sauté over a medium heat until the anchovies begin to melt.
Add the carrot and celery and sweat for about 5 minutes until they begin to soften. Add the olives, capers, semi-dried tomatoes, sage and bay leaves to the casserole then stir in half the basil.
Season the veal pieces well with salt and pepper then heat the oil in a large pan and brown the veal pieces all over.
Transfer the browned veal to a rectangular baking dish and keep warm.
In the same pan used to cook the veal, pour in the port and red wine and mix with the pan juices. Pour this liquid into the casserole with the vegetables, then add the tomato passata.
Bring to the boil then lower the temperature to a simmer. Pour this sauce over the veal in the baking dish, cover with baking paper and then foil and transfer to the oven for 1.5 -2 hours, or until the meat is meltingly tender.
Check the dish from time to make sure that the meat is always covered with sauce.
Once the veal is cooked, remove the dish from the oven. If the sauce is too thin, remove the cover and boil vigorously on the stovetop for 5-10 minutes until reduced.
To make the creamy polenta, bring the milk to the boil and stir in the polenta. When it is cooked add the butter, salt and chopped parsley and stir.
Mix together the gremolata ingredients and scatter onto the osso bucco just before serving.