Osso Buco with Creamy Polenta and Citrus Gremolata
Osso Buco with Creamy Polenta and Citrus Gremolata

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I’ve loved my entire life. They are fine and they look fantastic.

Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed wit. Lightly season the gremolata with salt and. For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.

To get started with this recipe, we must first prepare a few ingredients. You can cook osso buco with creamy polenta and citrus gremolata using 21 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:
  1. Get 2 each Osso Buco cut veal shanks
  2. Get 1 cup Polenta
  3. Make ready 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
  4. Get 3 tbsp Butter
  5. Prepare 3 cup Yellow Onions, finely diced
  6. Make ready 1 cup Celery (two stalks), finely diced
  7. Make ready 3/4 cup Carrots, finely diced
  8. Prepare 1 tsp Dried Oregano
  9. Prepare 3/4 cup Dry White Wine
  10. Take 3 tbsp Tomato Paste
  11. Make ready 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
  12. Take 1 large Sprig Thyme
  13. Get 1 Bay leaf
  14. Prepare 1/4 cup Parmesan Cheese
  15. Prepare 1 tbsp Orange Zest
  16. Prepare 1 tbsp Lemon Zest
  17. Make ready 1 clove Garlic
  18. Make ready 2 tbsp Parsley
  19. Take 1/4 cup Olive Oil
  20. Prepare 1 Salt
  21. Make ready 1 Pepper

Serve osso buco over polenta and with more gremolata sprinkled on top. Serve osso buco and braising liquid spooned over soft polenta and scatter with a generous handful of gremolata. When the osso buco is almost cooked, start making your soft polenta. Bring stock and milk to the boil in a wide saucepan over medium-high heat and season generously.

Instructions to make Osso Buco with Creamy Polenta and Citrus Gremolata:
  1. Season the raw osso buco shanks lightly with salt and pepper.
  2. Place your seasoned veal shanks into a sous-vide pouch.
  3. Vacuum seal the bag and cook in a water bath at 61 C (141.8 F) for 30 minutes Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
  4. Warm a sauce pan to medium heat and add 1T of butter and olive oil.
  5. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
  6. Cook the vegetables, stirring occasionally, until soft and lightly browned, approximately 15 to 20 minutes.
  7. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes.
  8. Stir in the tomato paste. Add the tomatoes with their juices, 1 C stock, thyme, bay leaf, 1/2 tsp. salt, and a few shakes of pepper. Bring to a boil.
  9. Preheat oven to 375°F.
  10. Open the pouch of Osso Buco and place all contents single layer into a baking dish.
  11. Pour the contents of the sauce pan over the shanks.
  12. Cover tightly with heavy-duty aluminum foil and heat for 30 minutes in the oven or until warmed through.
  13. In the meantime, bring the remaining stock to a low boil, slowly stream in the polenta while whisking continuously.
  14. Bring to a simmer and cook until soft and creamy. Add more stock as needed.
  15. Whisk in 2 T of butter and parmesan cheese, season with salt and pepper; cover and hold warm.
  16. Grate the orange and lemon.
  17. Mince the garlic and chop the parsley.
  18. Combine the zest, garlic and parsley, and blend together.
  19. Remove the Osso Buco from the oven.
  20. Transfer the polenta to a serving dish, place the Osso Buco in the center, and top with the Gremolata. - Buon Appetito!

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. Lucinda braises tender, juicy veal shanks and tops them with a citrus gremolata for an impressive dinner. Oxtail Osso Buco with Parmesan Polenta & Dark Chocolate Olive Oil Mini Trifles…and a GIVEAWAY!

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