Osso Bucco with Scamorza Gremolata and Creamy Sun-Dried Tomato Polenta

Season each shank with salt and pepper. Dredge the veal in the flour and shake off excess. Heat a large, deep skillet over medium high heat the oil and butter. Sear the veal on all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same skillet add the onion, carrot and celery. Season with salt and pepper and cook until vegetables are soft about 5 minutes. Add the garlic, anchovies and tomato paste and mix well. Return the shanks to the skillet and add the white wine and reduce liquid by half, about 5 minutes. Add the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for about 1½ hours or until the meat is falling off the bone. Baste the meat a few times during cooking. Carefully remove the cooked shanks from the skillet onto a platter. Strain the braising liquid into a saucepot and discard mirepoix and herbs. Bring the liquid to a boil over medium high heat and reduce to a sauce consistency, about 5 minutes.

For the gremolata, use a vegetable peeler to remove long strips from the lemon and orange and mince together. Transfer to a small bowl. Mix in the garlic, herbs, radicchio and cheese. Season with salt and pepper.

To make the polenta, in a large pot, bring the chicken stock and milk to a boil with 2 teaspoons of salt over medium high heat. Gradually add the cornmeal stirring constantly. Reduce the heat to low and simmer for 5-10 minutes until the polenta thickens. Add the sun-dried tomatoes, butter, cheese and parsley. Stir until the cheese melts. Season the polenta with salt and pepper.

To serve, spoon the sun-dried polenta onto a dinner plate. Place the veal shank on top of the polenta and pour some sauce overtop. Garnish each veal shank with gremolata.