Osso buco with Oxtail, caper gremolata and soft polenta

August 1, 2012 by Kym Norris
Ingredients :
Serves 4


1,5 kg oxtail cut into 4 cm thick pieces (your butcher can do this)
75 g plain flour, seasoned with salt and crack black pepper
50 g butter
1 carrot. finely chopped
1 onion, finely chopped
1 stick celery
4 cloves garlic
125 ml dry white wine
1 cup pomodoro sauce (Tomato)
½ cup chicken stock

Caper gremolata

2 teaspoons grated lemon rind
2 teaspoons drained baby capers, finely chopped
½ cup finely chopped parsley
1 clove garlic, finely chopped


Toss oxtail in seasoned flour and shake away excess. Heat 2 tablespoons olive oil and the butter in a flameproof, heavy - based casserole and cook oxtail in batches, over medium heat, until browned.
Remove from the pan. Heat 1 tablespoon oil in the same pan and stir in the vegetables and garlic over medium heat for 3 minutes.
Return the oxtail to the pan and add wine, tomatoes & stock.  Season to taste.
Bring to the boil, cover and bake in an oven at 180oc stirring occasionally for about 1½ hours or until very tender.

Caper gremolata

Combine all ingredients and mix well.

Soft polenta

Combine milk, onion, bay leaf and thyme in a heavy- based saucepan and slowly bring to the boil.
Remove from heat and stand for 15 minutes to allow flavours to infuse, then strain. Return milk mixture to a clean saucepan, bring to the boil and add ½ teaspoon of salt. Start to add polenta slowly and whisk. Cook the polenta over the lowest heat stirring regularly for about 30 minutes or until soft.
The polenta should be soft and flowing. If it is too soft, add some boiling water.

To serve, spoon the polenta into 4 warm bowls, spoon over the osso buco and sprinkle with caper gremolata. 

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