Slow-Braised Ossobuco in Cocoa and Tomato Sugo on Bed of Polenta

Name: Slow-Braised Ossobuco in Cocoa and Tomato Sugo on Bed of Polenta
Yield: 10
Ingredients: 100.0ml Vegetable oil; 10.0x Ossobuco; 100.0g Cacao, powder; 3.0x Brown onion, finely diced; 6.0x Carrots, finely diced; 6.0x Celery stick, finely diced; 250.0ml Red wine; 500.0ml Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg; 40.0g KNORR Beef Booster Gluten Free 2.4kg; 500.0ml Milk, full cream; 10.0g Sea salt; 180.0g Polenta, instant; 100.0g Butter, salted; 100.0g Parmesan, grated; 0.0g Salsa verde, to serve

Slow-Braised Ossobuco in Cocoa and Tomato Sugo on Bed of Polenta – Recipe

Slow-braised ossobuco melds with a cocoa and tomato-braised sugo to deliver deep, velvety umami and aromatic warmth, soaking beautifully into creamy polenta for a luxe, winter-comfort dish that feels both familiar and elevated.

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What you need

Vegetable oil 100.0 ml
Ossobuco 10.0 x
Cacao, powder 100.0 g
Brown onion, finely diced 3.0 x
Carrots, finely diced 6.0 x
Celery stick, finely diced 6.0 x
Red wine 250.0 ml
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg 500.0 ml
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg
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Unilever Food Solutions

Bidfood

Gilmours

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Free Sample
KNORR Beef Booster Gluten Free 2.4kg 40.0 g
KNORR Beef Booster Gluten Free 2.4kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Milk, full cream 500.0 ml
Sea salt 10.0 g
Polenta, instant 180.0 g
Butter, salted 100.0 g
Parmesan, grated 100.0 g
Salsa verde, to serve

Beef

Stews & Casseroles

Italian

Share plates

Main Meals

Casual Dining

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Slow-braised ossobuco
- Heat oil in a large pan over medium–high heat. Add the ossobuco and sear well on all sides until deeply caramelised. Remove from the pan, coat lightly with cacao powder and set aside.
- In the same pan, add brown onion, carrot and celery. Cook until the vegetables soften and become glossy. Pour in red wine and simmer until the alcohol evaporates and the liquid reduces. Stir in Knorr Italiana Pronto Napoli and Knorr Beef Booster. Mix well to combine.
- Return the ossobuco to a gastronorm tray. Add the deglazed vegetables and Napoli sauce, then pour in water (1.5l per 10 serves). Cover with baking paper and aluminium foil and cook at 145°C with 40% humidity for 3.5 hours.
Creamy polenta
- In a saucepan, bring some water (1l per 10 serves) and milk to a boil. Stir in the salt.
- Gradually sprinkle in the polenta while whisking continuously to prevent lumps. Keep whisking until fully incorporated and smooth.
- Reduce the heat to a very low simmer. Cover and cook for 10 minutes, stirring occasionally, until the polenta is soft and creamy.
- Remove from the heat and stir through the butter and parmesan until melted and well combined.
To serve
- Spoon the polenta into the centre of the plate and place the ossobuco neatly on top. Finish with a drizzle of salsa verde to add freshness and brightness.