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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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. Osso Buco Recipe Great Recipes Favorite Recipes Polenta Recipes Creamy Polenta Sous Vide Cooking Best Dishes Italian Recipes.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must 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 cook it.

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

When you serve it with luscious Parmesan polenta and bright, citrus-y gremolata, you get a dish that soothes your soul. 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. The classic Italian osso buco is made using slices of veal shin. It can be hard to get true veal shin in Australian butchers sometimes, but beef shin is an Stir half the gremolata into the osso buco sauce and bring back to the boil.

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!

Serve osso buco over polenta and with more gremolata sprinkled on top. This Campfire Dutch Oven Osso Buco with Beer, Olives, and Gremolata is easy to prepare at home or Serve with risotto, polenta (pictured above), potatoes or a hearty, crusty bread. Cool completely, uncovered, then chill, covered. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

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