1 tablespoon extra virgin olive oil
800g Coles Australian Lamb Osso Buco
2 carrots, chopped
1 large brown onion, chopped
2 celery sticks, thickly sliced
1 tablespoon rosemary leaves
2 dried bay leaves
1 1/2 cups (375ml) dry white wine
1/4 cup (70g) tomato paste
3/4 cup (185ml) Campbell's Real Stock Chicken
400g can crushed tomatoes
1 cup (250ml) Campbell's Real Stock Chicken
2 cups (500ml) milk
2 tablespoon rosemary, finely chopped
1 cup (170g) instant polenta
1/3 cup (25g) grated parmesan
1/2 cup chopped flat-leaf parsley
1 small garlic clove, finely chopped
2 teaspoons lemon zest
Heat the oil in a pressure cooker over medium-high heat. Add half the lamb and cook for 5 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb. Transfer to the plate.
Add the carrot, onion, celery, rosemary and bay leaves to the pressure cooker. Cook for 3 mins or until vegetables are starting to brown. Add wine. Cook for 5 mins or until reduced by half. Return lamb to pressure cooker with tomato paste, stock and tomato. Season. Bring to the boil. Seal the pressure cooker and cook until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 30 mins. Release the steam from the pressure cooker following the manufacturer’s instructions.
Meanwhile, to make the rosemary polenta, place the stock, milk and rosemary in a medium saucepan. Bring to the boil. Gradually add the polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 5 mins or until polenta thickens and is tender. Stir in the parmesan and butter. Season.
To make the gremolata, combine the parsley, garlic and lemon zest in a small bowl.
Serve lamb with polenta and sprinkle with the gremolata.