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Wine-braised veal shoulder with Gorgonzola polenta

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

By Rodney Dunn
  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
  • Print
Wine-braised veal shoulder with Gorgonzola polenta
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.


  • 50 ml olive oil
  • 2 onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 6 anchovy fillets
  • 650 gm veal shoulder, cut into 4cm piece
  • 1 tbsp tomato paste
  • 400 ml dry Italian red wine
Gorgonzola polenta
  • 800 ml milk
  • 300 gm coarse yellow polenta
  • 250 ml pouring cream (1 cup)
  • 160 gm finely grated parmesan (2 cups)
  • 150 gm Gorgonzola, coarsely crumbled, plus extra to serve
  • 60 gm unsalted butter, coarsely chopped


  • 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