Veal cheek, polenta & gremolata

Braising the cheeks

Preheat an oven to 130 degrees and sear the veal cheeks in a hot pan. 

Meanwhile cut the mirepoix and give it some colour in a large cast iron pan. ‍Now add a tablespoon of tomato puree together with the herbs and fry off the acidity. Add the red wine to the pan and cook off the alcohol, then add the beef stock. Put covered in the oven for 3 hours. Checking every now and then to add water if needed.

Finishing the dish

Increase the heat of the oven to 160 degrees. Take out the cheeks and strain the liquid. Reduce the liquid on a low heat to the right consistency. 

Meanwhile cook the polenta for 30 min, season and finish by whisking in a knob of butter. ‍Whilst the polenta is cooking, Season the breadcrumbs and place in the oven until crispy. Then finely chop the parsley and combine with grated garlic, lemon zest, juice and the olive oil. Season. 

Plating

Spoon the polenta on the plates and allow to set. Place the cheeks on top and cover with sauce. Top with the gremolata and crumbs.