VEAL SHIN STEW
with Gremolata and Creamy Parmesan Polenta
66
FEBRUARY 2016
FOR THE STEW 2 veal shins, cut off the bone, cut into cubes with the veal shin bones (your butcher will do this for you) 4 tbsps olive oil Plain flour for dusting the veal (around 3 tbsps)
Salt and pepper 1 small onion, diced Stick celery, diced 2 carrots, diced 3 tbsps tomato purée 15 fl oz white wine 36 fl oz beef stock 1oz butter 16 cherry tomatoes 16 olives (with stones removed)
FOR THE GREMOLATA 1 lemon, zest only 2 cloves of garlic, peeled 2 tbsps chopped parsley
FOR THE CREAMY PARMESAN POLENTA 3oz quick-cook polenta 1 ½ oz grated Parmesan cheese 1 pint water 2oz butter Salt and pepper