Slow-braised ossobuco melds with a cocoa and tomato-braised sugo to deliver deep, velvety umami and aromatic warmth, soaking beautifully into creamy polenta for a luxe, winter-comfort dish that feels both familiar and elevated.
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Preparation
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What you need
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Slow-braised ossobuco
- Heat oil in a large pan over medium–high heat. Add the ossobuco and sear well on all sides until deeply caramelised. Remove from the pan, coat lightly with cacao powder and set aside.
- In the same pan, add brown onion, carrot and celery. Cook until the vegetables soften and become glossy. Pour in red wine and simmer until the alcohol evaporates and the liquid reduces. Stir in Knorr Italiana Pronto Napoli and Knorr Beef Booster. Mix well to combine.
- Return the ossobuco to a gastronorm tray. Add the deglazed vegetables and Napoli sauce, then pour in water (1.5l per 10 serves). Cover with baking paper and aluminium foil and cook at 145°C with 40% humidity for 3.5 hours.
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Creamy polenta
- In a saucepan, bring some water (1l per 10 serves) and milk to a boil. Stir in the salt.
- Gradually sprinkle in the polenta while whisking continuously to prevent lumps. Keep whisking until fully incorporated and smooth.
- Reduce the heat to a very low simmer. Cover and cook for 10 minutes, stirring occasionally, until the polenta is soft and creamy.
- Remove from the heat and stir through the butter and parmesan until melted and well combined.
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To serve
Spoon the polenta into the centre of the plate and place the ossobuco neatly on top. Finish with a drizzle of salsa verde to add freshness and brightness.
