Reindeer Osso Buco with Gremolata

Ingredients

• 1.2 kg Pokka Reindeer Osso Bucco (about 4 pieces)
• 2 tbsp plain flour
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves, plus 1 for the gremolata
• 2 tbsp tomato purée
• 2 dl red wine
• 1 can (400 g) chopped tomatoes
• 3 dl vegetable stock
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 small bunch of flat-leaf parsley
• 1 lemon
• 2.5 dl quick-cook polenta
• 1 litre water
• 40 g butter
• 50 g Parmesan, grated

Method

1. If the osso buco is frozen, thaw it in the fridge overnight. Heat the oven to 160 °C. Pat the pieces dry, season with salt and pepper and dust lightly with the flour.
2. Brown the pieces in 2 tbsp olive oil in a casserole over a medium-high heat for 3–4 minutes on each side. Lift them onto a plate.
3. Lower the heat, add the rest of the oil and fry the finely chopped onion, carrots and celery for 8 minutes, until soft. Add 2 crushed garlic cloves and the tomato purée and fry for 1 minute. Pour in the wine and let it bubble for 2 minutes.
4. Add the tomatoes, stock, bay leaf and thyme, return the meat to the pot in a single layer and bring to a simmer. Cover and braise in the oven for 2–2½ hours, until the meat comes away from the bone easily. If the sauce is thin at the end, reduce it on the hob for a few minutes.
5. For the gremolata, finely chop the parsley and the remaining garlic clove and mix with the finely grated zest of the lemon.
6. Bring the water to the boil with 1 tsp salt, whisk in the polenta and cook, stirring, according to the packet, usually about 5 minutes. Stir in the butter and Parmesan.
7. Serve the osso buco on the polenta with plenty of sauce and a sprinkle of gremolata.