Osso Buco À La Lime and Polenta Hearts

For the osso buco, wash the meat and pat dry with kitchen paper. Slightly cut the meat on the edge and tie it with a cord. Mix the flour with the cayenne pepper and turn the meat in it. Knock off excess flour.

Heat the butter lard in a large casserole and fry the meat in two portions. Salt and pepper. Put all of the meat in the saucepan. Pour in the wine and let it almost evaporate. Pour in some broth.

Cover the knuckles and let simmer for 90 minutes over the lowest heat. Turn once in between and pour in some broth again and again.

Meanwhile wash the herbs. Peel the lemon thinly, peel the garlic and finely chop everything. After another 90 minutes, sprinkle half of it over the meat and stew for another 30 minutes. Season the stew with lemon juice and add the rest of the herb mixture.

For the polenta hearts, bring the broth with 3 tablespoons of butter to the boil, stir in the corn semolina and let it swell while stirring, salt and pepper. Spread the porridge 1 cm thick on a small baking sheet lined with baking paper and allow to cool. Then cut out hearts and fry until golden brown on both sides in the hot butter. Serve with the osso buco.