Being pregnant, I cook according to what I crave these days, or some might like to say, according to what the baby wants! hehe To be honest, most of the things I cook are food I miss from home, but currently, my daily cravings are anything tomatoey and cheesy! Mmmmm (: How can that go wrong?

It is the time of the month again when I’m so lucky to receive a couple of bottles of Taylors Wines! I know, I know. Please do not worry, I’m not drinking! I also make sure that I cook it long enough to get all the alcohol content out of the dish, leaving just the intense flavour of the wine. hehe So you can take a deep breath! hehe I decided to ask for Taylors Estate 2012 Adelaide Hills Pinot Noir. This medium bodied wine has flavours of ripe cherry and the freshness of berries. It’s soft on your palate and has tones of subtle spiciness. I knew immediately what it would be great for – Osso Bucco!

This was one perfect dish for satisfying my pregnancy cravings! Melt-in-the-mouth beef pieces cooked in a thick, luscious tomato and red wine sauce and served on a creamy parmesan polenta! I’m not a huge fan of marrow, but the mr is, so it was also a winner with him! hehe

So here’s the recipe, hope you will enjoy it as much as I did! (:

Osso Bucco in a Rich Tomato & Red Wine Sauce with Creamy Parmesan Polenta (serves 6-8)

For Osso Bucco :

8 pieces of osso bucco

salt & pepper, to season and to taste

hot paprika, to season

plain flour, to season

4 tbs olive oil

2 red onions, finely chopped

2 carrots, peeled and sliced into rounds

2 stalks of celery, finely sliced

3 cloves of garlic, finely chopped

2 large chilles, deseeded and thinly sliced

2 anchovy fillets

1 tin of chopped tomatoes (400g)

1 cup passata

1 cup Pinot Noir

1 cup beef stock

For creamy parmesan polenta :

4 cups chicken stock

1 cup yellow cornmeal

1 cup finely grated Parmesan

2 tbs unsalted butter

1/4 cup thickened cream

Salt & ground black pepper, to season

For Anchovy Gremolata (optional)

4 tbs flat leaf parsley, finely chopped

9 anchovy fillets, finely chopped

Steps :

1) For the osso bucco : In a heavy based frying pan, add the olive oil and heat it on medium heat. Season the osso bucco pieces with salt, black pepper, hot paprika and flour on both sides. Fry and seal the osso bucco and place it on the plate, set it aside while preparing the sauce.

2) Add the red onion, carrots, celery, chilli and garlic into the pan and fry till soft and fragrant.

3)  Add the red wine and allow that to reduce till 1/4 left.

4) Once the red wine is reduced, add the tinned chopped tomatoes, passata, anchovies and beef stock. Allow the mixture to come to a boil then carefully add the osso bucco.

5) Cover and allow it simmer on low heat for 2-31/2 hours. The meat should separate from the bone.  Give the pan a shake every 30 mins, to make sure it’s not stuck /burnt at the bottom.

6) For the polenta : In a medium sized pot, bring the chicken stock to a boil. Reduce to medium heat, and slowly add the cornmeal, whisking continuously with a whisk to prevent lumps. Switch to a wooden spoon and continue stirring until the mixture thickens (about 10 mins), season with salt and black pepper. Make sure you scrape the bottom to make sure nothing burns or stick. Take it off the heat and add the parmesan, butter and thickened cream.

7) For the anchovy gremolata : Mix the chopped parsley and anchovy until well combined.

8) To serve : Place the osso bucco on top of a bed of creamy parmesan polenta and top with more tomato and red wine sauce. Scatter the anchovy gremolata on the osso bucco and ENJOY! (:

Thank you Taylors Wines once again for the beautiful Pinot Noir, and although I can’t have a glass (or two), I’m so happy I’m still able to have them in my food! hehe Have a great mid week everyone! Remember to always cook and bake with love! Till the next post, xx