Ossobuco with Polenta

Ingredients

• 3 unitthick-cut ossobuco portions (4cm thick)
• 1 unitwhole leek
• 1 unithead of garlic
• 1 unitcan of tomatoes
• 1 dashWorcestershire sauce
• 750 mlred wine
• a gostobay leaf and thyme
• 1 packetunflavored gelatin
• a gostosalt and pepper
• 1 enough to coverwater
• a gostochopped chives

Directions

1. 1

   Prepare the ossobuco with the leek, garlic, tomatoes, Worcestershire sauce, red wine, bay leaf, and thyme.

2. 2

   Add water until everything is covered and season with salt and pepper.

3. 3

   If desired, add the unflavored gelatin to give it body.

4. 4

   Finish with chopped chives.

Ingredients

• 236.59 mlpolenta
• 473.18 mlmilk
• a gostobutter
• a gostoparmesan cheese
• a gostosalt and pepper

Directions

1. 1

   Prepare the polenta using the proportion of one part polenta to two parts milk.

2. 2

   Season with salt and pepper and finish with butter and parmesan cheese.