Slow-Roasted Veal With Soft Polenta

• 2 tbsp olive oil
• 1 tbsp butter
• 4 1/2 lbs veal breast
• 2 medium onions, coarsely chopped
• 2 cloves garlic, quartered
• 2 medium carrots, chopped
• 4 sticks celery, chopped
• 6 sprigs fresh rosemary
• 1 cup dry white wine
• 1 cup beef stock
• None None FOR THE POLENTA
• 2 tsp salt
• 2 cups polenta
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese

1. Preheat the oven to 350u0b0F.
2. Heat the oil and butter in a Dutch oven on high heat. Cook the veal until browned all over. Remove from the pan. Add the onions and garlic to pan; cook, stirring, until soft.
3. Stir in the carrots, celery and rosemary; cook, stirring, until softened slightly. Add the wine and stock; bring to a boil. Arrange the veal on the vegetables; cover. Cook in the oven for 3 hours, or until tender.
4. Meanwhile, for the polenta, bring the salt and 6 cups water to a boil in a large saucepan. Gradually stir in polenta. Reduce heat to low; simmer, uncovered, stirring, for 25 mins, or until thick. Add the milk; cook, stirring, for 5 mins, or until the mixture is thick. Stir in the Parmesan cheese.
5. Slice the veal and arrange on plates with polenta. Top with the vegetables and drizzle with pan juices.

olive oil, butter, veal breast, onions, garlic, carrots, celery, rosemary, white wine, beef stock, salt, polenta, milk, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/36374 (may not work)