Osso buco sa kremastom palentom i pecenim slatkim krompirom

 

For osso buco

1 osso buco per person (beef shanks)

flour to dip in shanks

1 cup red wine

2 cups beef stock

hot water

1 cup diced carrot,

1 cup diced celery,

1 cup diced red onion,

2 tbs tomato paste,

1/4 cup diced garlic, 

so, pepper, paprika, thyme, parsley, oregano, bay Leafe 

oil for frying 

diced pepper, parsley, lemon peel, rosemary. 

For polenta:

1.8 l water (1 liter chicken stock, 0.8 l water)

1 pack of coarse polenta (Slovenia style)

1/2 stick of butter

1/2 cream cheese, Philadelphia 

salt

 

For mix vegetable

5 peppers

1 onion

4-5 sweet potato, depending on size.

salt, pepper, paprika, olive oil

Heet some oil in heavy bottom pan. sprinkle shanks with salt and pepper then dip in flour and fry in pan one by one. Put them in Douch oven as you fry them. When they all done, add some butter in pan and fry onion, celery and carrots. After few minutes add garlic, and after 10 seconds add tomato paste. Deglaze with wine and let cook for couple minutes. Add chicken stock and let it boil. 

Pour over meat, add salt, pepper, some paprika, and herb per your liking. Cover double with Pergament paper and once with foil. 

Cook on 400 F for about 2.5 hours. Check every hour and pour some sauce over meat. 

In mean time dice some parsley, pepper, lemon peel and rosemary. Put on side. 

Clean vegetables and sprinkle with salt, pepper, paprika, and garlic, then add some olive oil. 

Put in oven in last 45 minutes of cooking and bake together with meat. 

Creamy polenta.

Boil chicken stock and about 1/2 of litter of water. Add 1/2 tsp of salt. When stock starts boiling start adding polenta, very slowly mixing constantly. When you add all polentas mix for few seconds and when starts to thicken start adding 0.3 l of water we saved on side. Cook for 20 minutes. After 10 minutes add some butter, parmesan cheese and cream cheese, mixing constantly. 

Serve immediately after polenta is done.