Osso Buco with polenta taragna 

Do you want a traditional and tasty single dish? If you have some time, try the ossobuco with polenta taragna. Ossobuco with polenta taragna is a traditional single dish, nutritious, hearty and rich in taste. The polenta taragna is nothing more than coveted corn flour mixed with a portion of buckwheat flour: it is a widespread variant especially in Lombardy, protagonist of delicious first courses. The recipe that I propose today requires an hour of time for its preparation and is perfect to serve during a Sunday lunch with the family. 

Ingredients

400 g of flour for polenta taragna

1.6 l of water

4 ossibuchi

1/2 glass of white wine

2 tablespoons of tomato puree

1 onion

1 carrot

1 stalk of celery

meat broth to taste

flour to taste

extra virgin olive oil to taste

salt and pepper to taste

Procedure

Finely chop the onion, carrot and celery, fry them with extra virgin olive oil in a large pan and add the veal shanks sprinkled with flour. Let them brown over high heat for a few minutes, blend with white wine and add the tomato puree together with a little hot broth. Cover the pan with a lid and cook the meat for about 40 minutes over low heat, remembering to stir it occasionally. Meanwhile, bring the polenta water to a boil inside a copper pot, salt it and pour the taragna corn flour. Cook the polenta for about 45 minutes, stirring it continuously with the traditional wooden stick or a ladle. As soon as it is thick and full-bodied, pour it over the plates and add a portion of ossubuco with its cooking sauce.