Braised veal ossobuco with polenta and purslane

Name: Braised veal ossobuco with polenta and purslane
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Cuisine: Swiss

In short: Veal ossobuco cooked slowly in tomato until the meat falls off the bone. Lemon, parsley and garlic gremolata, soft polenta and a small purslane salad. Dairy-free.

Serves: 4. 120 minutes.

Vitello svizzero, Mais da polenta (Rosso del Ticino), Portulaca, Porro, Carota, Cipolla, Prezzemolo, Alloro

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Updated on 25 October 2026