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Ingredients
  • 3 pounds veal osso bucco center cuts (6 pieces)
  • Salt and pepper, to taste
  • ¼ cup all-purpose flour
  • Olive oil, as needed
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1 large white onion, chopped
  • 3 celery stalks, chopped
  • 3 large carrots, chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 3 cups vegetable stock
  • 1 pound polenta
  • 1 bunch spring onions
  • 1 bunch basil
  • 2 lemons, zested
  • 1 cup grated fontina
  • 2 tablespoons butter
  • Pinch of sugar
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