Restaurant Schlössli in Horn

Mediterranean polenta with veal shanks

The Restaurant Schlössli in Horn presents mediterranean polenta with veal shanks.

Ingredients for 4 servings of polenta

1 onion

1 small sprig of rosemary

50 g sun-dried tomatoes in oil

20 g pitted black olives

1 bay leaf

250 g polenta bramata

50 g butter

50 cl milk

250 cl cream

50 cl water

40 g parmesan

Salt, pepper, nutmeg 

Preparation

Dice the onions.

Finely chop the rosemary.

Mix the sun-dried tomatoes with the oil and olives.

Method

Slowly sauté the onions and cornmeal in a small quantity of rapeseed oil until translucent.

Add the milk, water and bay leaf and simmer slowly until all the liquid has boiled off. Stir occasionally.

Mix the sun-dried tomatoes and olives into the polenta.

Add the cream, parmesan, butter and chopped rosemary.

Place the polenta in the oven at 80°C and leave to bake about 20 to 30 minutes.

Remove from the oven and season to taste.

Tip: If the polenta is still a little too grainy, simply add some more cream, milk or water and leave to bake for a short while longer in the oven.

Ingredients for veal shanks

4 sliced veal shanks, pre-ordered from the butcher 

Alternatively, you can also leave an approx. 2.5 kg veal hind shank whole

2 onions coarsely diced

2 carrots coarsely diced 

2 sticks of celery coarsely diced

3 fresh tomatoes coarsely diced

1.5 tbsp tomato purée 

30 g flour 

50 cl red wine

1 litre veal stock 

3 bay leaves 

2 sprigs of rosemary

Salt, pepper and oil 

Method

Season the shanks with salt, pepper and paprika.

Flour and fry hot in the oil. 

After browning, place the shanks in a casserole dish.

Fry the chopped vegetables in the meat juices, continue frying with the tomato purée and deglaze with red wine and reduce. 

Add the diced tomatoes.

Pour in some of the veal stock and reduce until a slightly thickened sauce has formed.

Pour the sauce over the veal shanks in the casserole dish, cover and braise in the oven overnight at 80°C, until soft.

The shanks can also be braised at 180°C for roughly 1.5 to 2 hours, depending on their size, until they are tender.

Remove the shanks from the oven and serve with the sauce, vegetables and polenta.

To accompany the mediterranean polenta and veal shanks, Restaurant Schlössli serves Barolo Dagromis DOP from Gaja, from the Piedmont region.

Tasting notes

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