Osso Bucco with Boletus Polenta and Gremolata (veal Knuckle)

Knuckle

1. Peel the carrots, celery, onions and garlic cloves and cut into small cubes. Melt 4 tablespoons butter in the roaster over a moderate heat. As soon as the fat is clear, stir-fry the diced vegetables until they are lightly browned. Place in a roaster or large oven dish.
2. Salt and pepper the knuckles, turn them in flour and knock off any excess flour. Then fry in a pan in 6 tablespoons of olive oil on both sides over moderate heat until light brown. Take out and place on the fried vegetables, chop the parsley. Preheat the oven to 175 degrees top / bottom heat.
3. Add the meat to the vegetable mixture in the roasting pan, deglaze with white wine and simmer for a few minutes until the wine has almost boiled off. Salt and pepper. Then open the canned tomatoes and add to the vegetables (be careful not to make them too runny), add the laurel leaves, a handful of Parmesan (more or less as desired), mix everything well. Finally add the parsley and put the roaster in the oven for about 3 hours.

Gremolata

1. Chop the garlic, parsley and lemon zest as finely as possible and mix together, mash and mix in the anchovies.

Boletus polenta

1. Soak the boletus in boiling water the day before. Pour the mushroom stock obtained from it through a kitchen towel. Chop the mushrooms, mix the polenta with the mushroom stock (instead of water) and salt according to the instructions on the packet, and add the chopped mushrooms. Put the polenta in a ceramic dish, smooth it out and let it cool. Cut the cold polenta into a diamond shape and fry it with fresh rosemary in olive oil until golden brown, sprinkle with freshly ground pepper.