Slow-Roasted Veal With Soft Polenta - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp butter
4 1/2 lbs veal breast
2 medium onions, coarsely chopped
2 cloves garlic, quartered
2 medium carrots, chopped
4 sticks celery, chopped
6 sprigs fresh rosemary
1 cup dry white wine
1 cup beef stock
None None FOR THE POLENTA
2 tsp salt
2 cups polenta
1/2 cup milk
1/2 cup grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F.
Heat the oil and butter in a Dutch oven on high heat. Cook the veal until browned all over. Remove from the pan. Add the onions and garlic to pan; cook, stirring, until soft.
Stir in the carrots, celery and rosemary; cook, stirring, until softened slightly. Add the wine and stock; bring to a boil. Arrange the veal on the vegetables; cover. Cook in the oven for 3 hours, or until tender.
Meanwhile, for the polenta, bring the salt and 6 cups water to a boil in a large saucepan. Gradually stir in polenta. Reduce heat to low; simmer, uncovered, stirring, for 25 mins, or until thick. Add the milk; cook, stirring, for 5 mins, or until the mixture is thick. Stir in the Parmesan cheese.
Slice the veal and arrange on plates with polenta. Top with the vegetables and drizzle with pan juices.