Veal Stew with Polenta

Cut the veal into forty gram pieces, season with salt, season with pepper and fry well together with the veal foot in olive oil at medium temperature. Dust with flour, fry briefly and remove from the frying pan. In the frying oil, sauté the onions, carrots and garlic with the paradeis pulp. Extinguish with white wine and cook. Return the meat pieces to the frying pan together with thyme, rosemary, bay spice and lemon julienne, mix well and add half a liter of veal stock. Bring to a boil, cover with a lid and simmer at a moderate temperature. Keep adding a little veal stock. When the meat is tender, remove and place in a preheated baking dish.

Cook the sauce to desired consistency, season and strain over the meat. Remove the meat from the calf’s foot, dice and mix into the ragout.

For the polenta, sauté the onions and garlic in butter until translucent, add water and milk, bring to a boil and season with salt. Sift in the corn semolina, let it bubble up and make five minutes, stirring constantly.

Reduce the heat and simmer on low fire in about ninety min, stop stirring, the quantity should form a crust on the bottom. Stir in the grated cheese, season the polenta with salt, pepper and a pinch of nutmeg and finish with a tiny bit of brown butter. The veal ragout with polenta gnocchi and vegetables

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