Leigh McClusky joins our resident chef and the head chef from the Stag Hotel - Peter Milosevic at the Hills Market Kitchen. Pete shows Leigh how easy it is to make Osso Bucco, a family favourite that's perfect when it's cold outside.

Hills Market Kitchen Demonstrations - 8389 5615
http://www.marketsatheart.com/market_kitchen.htm

OSSO BUCO SERVED WITH GORGONZOLA POLENTA RECIPE

Ingredients
1tbsp butter
1 onion, coarsely chopped
1 medium carrot, coarsely chopped
4 cloves garlic, finely sliced
3 Roma tomatoes, chopped
1 large tin crushed tomatoes
1 red capsicum, coarsely chopped
1 stick celery, coarsely chopped
4 thick pieces beef shin (Osso Bucco)
2 cups red wine
2 cups beef stock or water
¼ cup seasoned flour
1tbsp Paprika (Optional)
Chilli (Optional)

Method
• In a heavy base casserole dish heat butter with ¼ cup olive oil, dust beef shins in flour and seal both sides of beef shin, remove from pan.
• Toss onions, garlic, carrots, celery and capsicum in remaining oil, remove from pan, heat pan and add red wine and reduce by half before adding beef stock or water.
• Stir in the diced tomatoes and crushed tomatoes and bring to the boil, reduce heat and return beef shin to the pan, arrange vegetables over shin and remove pan from heat.
• Place lid on dish and bake in the oven for about three and a half hours with the last fifteen minutes uncovered.
• Serve with Gorgonzola polenta.

For the Polenta
• 250gms polenta, fine
• 1 litre water
• 100gms Gorgonzola cheese
• 80gms parmesan cheese, grated

Method
• In a saucepan bring water to boil and gradually add polenta in a steady stream (raining it into the water) stirring constantly until mixture thickens considerably.
• Reduce heat and add cheeses and stir in well until cheeses have melted season to taste.