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Wine-braised veal shoulder with Gorgonzola polenta
GOURMET TRAVELLER13Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 50 mL olive oil
- 2 onions (thinly sliced)
- 3 garlic cloves (thinly sliced)
- 6 anchovy fillets
- 650 grams veal shoulder (cut into 4cm piece)
- 1 Tbsp. tomato paste
- 400 mL red wine (dry Italian)
- 800 mL milk
- 300 grams polenta (coarse yellow)
- 250 mL cream (pouring)
- 160 grams grated Parmesan (finely)
- 150 grams gorgonzola (coarsely crumbled, plus extra to serve)
- 60 grams unsalted butter (coarsely chopped)
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