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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I have loved my whole life.

This aromatic recipe from northern Italy is especially wonderful when served with Creamy Polenta. 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. The classic Italian osso buco is made using slices of veal shin.

To get started with this recipe, we must first prepare a few components. You can cook osso buco with creamy polenta and citrus gremolata using 21 ingredients and 20 steps. Here is how you cook 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. Get 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
  4. Make ready 3 tbsp Butter
  5. Get 3 cup Yellow Onions, finely diced
  6. Get 1 cup Celery (two stalks), finely diced
  7. Prepare 3/4 cup Carrots, finely diced
  8. Get 1 tsp Dried Oregano
  9. Take 3/4 cup Dry White Wine
  10. Make ready 3 tbsp Tomato Paste
  11. Prepare 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
  12. Take 1 large Sprig Thyme
  13. Prepare 1 Bay leaf
  14. Take 1/4 cup Parmesan Cheese
  15. Get 1 tbsp Orange Zest
  16. Prepare 1 tbsp Lemon Zest
  17. Prepare 1 clove Garlic
  18. Get 2 tbsp Parsley
  19. Take 1/4 cup Olive Oil
  20. Prepare 1 Salt
  21. Get 1 Pepper

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. For the gremolata Simply combine the ingredients.

Steps 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!

For the polenta Bring water and milk to the boil, then very carefully add the polenta flour, stirring continuously with a. Lucinda braises tender, juicy veal shanks and tops them with a citrus gremolata for an impressive dinner. Both cooking methods given here (stovetop and slow cooker) yield moist, tender meat with a hearty sauce–perfect for serving over soft polenta or mashed potatoes. Oxtail Osso Buco with Parmesan Polenta & Dark Chocolate Olive Oil Mini Trifles…and a GIVEAWAY! Your Osso Buco and polenta looks amazing!

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