Cooking Method
Season the flour with salt and pepper, dredge the osso buco evenly and set aside. Heat olive oil in a heavy pot or Dutch oven over medium-high heat and sear the osso buco until deeply golden on all sides. Remove and set aside. In the same pot, sauté the onion, carrot, celery and garlic until softened and lightly caramelised, then stir in the tomato paste and cook briefly. Add the chopped tomatoes and red wine, scraping up any browned bits.
Return the osso buco to the pot, pour in enough veal stock to just cover the meat, then add bay leaves, parsley and thyme. Season well, cover, and braise in a preheated oven at 160°C for 2 to 2½ hours until fork tender. Remove the osso buco and gently reduce the sauce until slightly thickened.
Meanwhile, bring salted water to a boil, whisk in the polenta and cook over low heat until smooth and creamy. Stir in butter and Parmigiano Reggiano. Mix all gremolata ingredients in a bowl.
Serve the osso buco over warm polenta, spoon over the sauce, and finish with a generous sprinkle of gremolata.
