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Gregs Osso Buco
Recipe by: (Serves 6)

Ingredients:
For the Osso Buco:

6 veal shanks
¾ cup all-purpose flour
½ cup pure olive oil

2 carrots, peeled and sliced ½ inch thick
1 onion, sliced
12 whole cloves of garlic, peeled

2 cups dry white wine
4 cups DK Beef Stock
4 cups chicken stock
¼ cup tomato paste
2 branches fresh rosemary
1 orange, sliced in half

Salt and pepper to taste

For the Fontina Cheese Polenta:

¼ lb Fontina cheese, rind removed, and diced into ¼ inch pieces
¾ cup instant polenta
2 cups low-fat (2%) milk
½ tsp salt

2 lbs fresh asparagus, tough part of the stem removed, sliced diagonally on the bias

Method:
Preheat the oven to 300 degrees.

Heat a large skillet. Season the veal shanks liberally with salt and pepper, and dredge in the flour. Add the oil to the skillet, and brown the shanks on both sides. Remove to a plate and reserve.

Add the carrots, and the sliced onions to the oil left in the skillet, and stir for two minutes. Add the garlic cloves and the tomato paste, cook one minute, and add the white wine. When the wine has evaporated, add the chicken and veal stock, fresh rosemary and orange halves.

Add the veal shanks to the simmering stock. Bring to a boil, cover and place in the oven. Cook for at least four hours, or until the meat feels as if it will fall off the bone. Note: you should check the meat every hour to make sure there is enough liquid in the pan. Add water if necessary.

When the shanks are cooked, remove the orange halves and the rosemary branches, and discard. Check the seasoning of the sauce and correct if necessary. Keep warm.

To Finish:

Bring 2 quarts of liberally salted water to the boil, and add the asparagus. Boil for three minutes, strain, and refresh in ice water.

In a 2-quart saucepan, bring the milk and the salt to a boil. Add the instant polenta, and stir constantly until a creamy consistency is reached (three to five minutes). Add the Fontina cheese, and continue stirring until melted. Adjust the seasoning if necessary, and divide equally among six large plates.

Toss the cooked asparagus into the Osso Buco sauce, stir, and serve over the polenta, spooning the cooking liquid and vegetables over the shanks. Serve immediately with demi-tasse spoons for the marrow.

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