Sunday
Ossobuco with creamy polenta and gremolata
An Italian dish for the South African family lunch or dinner table: slow-braised beef shin, creamy polenta and fresh parsley-and-lemon gremolata, with roasted baby tomatoes alongside and Kanonkop Black Label Pinotage in the glass.
With thanks to Food & Home South Africa, July 2018. The dish photograph is an AI-generated serving illustration; the wine bottle photograph is from Kanonkop. Total time is an estimate.
Method
- 01
For the ossobuco, place the beef shin in the seasoned flour and toss to coat thoroughly. Heat half of the olive oil in a large, ovenproof casserole dish and brown the beef shin in batches over high heat, about 10 minutes per batch. Remove from the dish and place on paper towel to drain. Repeat until all the meat has been browned, adding a glug of the remaining olive oil between each batch.
- 02
Preheat the oven to 140°C. Using the same casserole dish, sauté the onions and 3 garlic cloves until the onions are soft and translucent, about 2 minutes. Add the cherry tomatoes, carrots, celery and tomato paste and fry for about 5 minutes.
- 03
Add the browned beef, white wine, stock, sugar, bay leaf and seasoning. Stir until well combined. Cover and bake in the preheated oven until the meat is tender, about 2 hours.
- 04
Once baked, remove the meat from the casserole dish and set aside. Place the dish on the stove over medium heat and simmer gently to reduce the sauce until thickened, about 10 minutes. Return the meat to the casserole dish. Set aside.
- 05
For the polenta, whisk the polenta and boiling water together in a large pot over medium heat. Simmer until the polenta starts to pull away from the sides of the pot, about 5–10 minutes. Stir in the butter and cream. Season to taste.
- 06
For the gremolata, mix the 2 garlic cloves, chopped parsley and lemon zest together. Set aside until needed.
- 07
Top the ossobuco with a spoonful of gremolata and serve on a bed of creamy polenta. Enjoy with roasted baby tomatoes alongside. Accompany with Kanonkop Black Label Pinotage from Stellenbosch, South Africa.
In the glass
Kanonkop Black Label Pinotage
Cass’s chosen accompaniment, from Kanonkop in Simonsberg, Stellenbosch, South Africa. The estate’s 2023 producer notes describe this 100% Pinotage with dark cherry, plum and floral aromas, liquorice, dark chocolate and vanilla spice, followed by black fruit, umami and lavender on the palate. It matures for 18 months in new French Nevers oak. Its depth and savoury character make a generous match for the rich beef and sauce, while the creamy polenta softens the plate and the gremolata adds freshness — this dish pairing is our suggestion. Serve it alongside the meal; the braise itself still uses the 200 ml dry white wine in the recipe. Tasting notes are vintage-specific; the pictured bottle is Kanonkop’s non-vintage pack shot.
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