Wine-braised veal shoulder with Gorgonzola polenta

Australian Gourmet Traveller Italian veal recipe for wine-braised veal shoulder with Gorgonzola polenta.
Wine-braised veal shoulder with Gorgonzola polenta

Wine-braised veal shoulder with Gorgonzola polenta

William Meppem
1H 40M

Braised meat and soft polenta is northern Italian comfort food, ideal for lunch on a rainy day. Instant polenta is pre-cooked dehydrated polenta and, although quicker to cook, is nothing like polenta made from lovingly stirred raw cornmeal.


Gorgonzola polenta



1.Preheat oven to 150C. Heat oil in a large casserole over medium heat, add onion and garlic and sauté until tender (5-6 minutes). Add anchovies and sauté until dissolved (1-2 minutes). Add veal and tomato paste, stir to combine, then add wine and bring to the simmer. Cover with a lid and cook in oven until meat is very tender (1¼-1½ hours).
2.Meanwhile, for Gorgonzola polenta, bring milk and 800ml water to the boil in a large saucepan, season generously to taste and slowly add polenta in a thin stream, whisking continuously. Reduce heat to low and stir continuously with a wooden spoon until smooth and creamy (20-30 minutes), then stir through cream, parmesan, Gorgonzola and butter. Serve hot, topped with extra Gorgonzola, with veal shoulder.

Drink Suggestion: Rich red Amarone. Drink suggestion by Max Allen


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