Ossobuco

Don't you love the smell of good food filling up the room for hours on a lazy sunday? Well, I know I do! Ossobuco smells so good! Ingredients: • 4 pieces of cows leg/shank with bone • 2 carrots • 1 white onion • 3 celery stalks • 5 cloves of garlic • 1 can of peeled tomatoes • 250 ml of red wine • salt and pepper • 3 bay leaves • flower • 1 teasp. lemon zest • parsley • olive oil • 190 instant polenta • 3 cups of vegetable broth • butter • Parmesan cheese • 1. Pre-heat your oven at 160°C. Put salt and pepper on the shanks and put flower all over them. Heat up some oil and briefly fry the meat on both sides and put them aside on a plate. 2. Cut your carrot, celery, 4 garlic cloves and onions into small cubes and fry them in some oil on a low heat until they're cooked. Use an oven-proof pot. Make sure they don't turn brown. 3. Add the bay leaves, wine and tomatoes (with liquid) and a good amount of salt and pepper (or a stock cube). Bring to a boil and add the pieces of meat. If you don't have enough liquid, add some hot water. Make sure the meat is just below the surface of the sauce.

4. Put the whole pan in the oven and cook for 2,5 hours. Once in a while scoop some sauce over the meat to prevent it from burning. You do want a nice, brown top though and the bonemarrow to almost melt into the sauce. The sauce will boil down and this will give the meat a nice colour on top. 5. The polenta is easy. Cook some broth, add the polenta with the butter and parmesan cheese. It will only take a few minutes if you use instant polenta. The original version will take up to 45 minutes, but will taste pretty much the same. 6. For the parsley mixture, get the zest of almost a whole lemon, grade sone garlic and finely chop the parsley. Mix in some salt, pepper and a good amount of good olive oil. Combine everything by putting a nice scoop of polenta on your plate with a nice piece of shank on top. Finish with the parsley and some extra parmesan!