MKR Episode 6 Recipe: Osso Buco with Anchovy Gremolata and Polenta

Prep Time: 1 hour 45 minutes. Prepare Time: 2 hours. See My Kitchen Rules on Channel 7 and stream it totally free on 7plus >> Serves 4. Components Stir fried green beans, to serve Bread 450g self-raising flour 500ml lemonade Osso Bucco 1kg vine ripened tomatoes 3 tbs olive oil 4 veal osso buco 1 onion, sliced 4 cloves garlic, crushed 2 anchovies, carefully sliced 400ml dry gewurztraminer 2 tbs thyme leaves 2 tbs carefully sliced sage 2 tbs carefully sliced rosemary 1 bay leaf 1 tbs brown sugar 250ml veal stock Gremolata 4 anchovy fillets, carefully sliced 2 garlic cloves, carefully sliced 2 tbs carefully sliced flat leaf parsley Polenta 400ml milk 400ml chicken stock 300g polenta 60g butter, sliced 1. To make bread, location flour and lemonade in a bowl. Blend with a fork to integrate, including sufficient water to form a soft, thick dough. Location in an oiled bowl and cover with stick movie. Reserve for 2 hours to rest. 2. To make the osso buco, very first peel the tomatoes by utilizing a little sharp knife to cut out core at top of tomato, then cut a cross in the base. Location in a bowl of boiling water for 30 seconds up until skin begins to divide. Drain pipes and put in a bowl of iced water to cool. Drain pipes. Peel. Cut tomatoes in half and dig and dispose of seeds. Carefully slice flesh. 3. Heat half the oil in a big heavy-based pan over medium heat. Season veal all over and contribute to pan. Cook, turning sometimes, up until browned all over. Get rid of and reserve. 4. Include staying oil to pan. Include onion, garlic and anchovies. Cook, stirring sometimes, for 5 minutes or up until onion is soft however not coloured. Stir in white wine. Simmer up until lowered by half, scraping base of pan to get rid of any crusty bits. Stir in sliced tomatoes, thyme, sage, rosemary, bay leaf, sugar and stock. Give the boil. Return veal osso bucco to pan. Decrease heat to low and simmer, covered, for about 1 1/2 hours or till veal is practically tender. Eliminate cover and simmer till sauce is thickened. 5. Turn rested bread dough out onto a gently floured bench and pat out up until 2.5 cm thick. 6. To make gremolata, integrate all components in a little bowl. 7. To make polenta, location milk and stock in a medium pan over medium heat and stir up until simmering. Season. 8. Slowly blend in polenta, then cook, stirring, for 5-8 minutes or till polenta is extremely soft. Stir in butter. Season. 9. Tear away pieces of bread dough and deep fry in batches till golden, crisp and prepared through. Drain pipes on paper towel and season. 10. Serve osso bucco, polenta and warm bread with green beans. Sprinkle with gremolata. Tips We like to keep our polenta easy to contrast with the abundant flavours of the osso bucco and gremolata. If you choose a richer flavour, attempt including a little grated parmesan or sliced chilli. The NSW group blindfolded judges Manu Feildel and Colin Fassnidge prior to serving their dessert – causing puzzled and funny responses around the MKR table.
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