In this recipe, both the meat and the polenta take exactly the same time to cook, only the meat doesn't need much attention as long as it's on low heat. The “ossobuco” is much better when it's thick, about 2.5 inches (mine was thin because I couldn’t find the thick one!). Ah, and don't forget, the "gremolata" which I make for this recipe with orange peel instead of lemon. it's very important because it cleanses the palate and balances the fattiness of the meat.

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