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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I have loved my entire life. They’re nice and they look wonderful.

Mince the garlic and chop the parsley. Combine the zest, garlic and parsley, and blend together. Remove the Osso Buco from the oven. Transfer the polenta to a serving dish, place the Osso Buco in the center, and top with the Gremolata.

To begin with this particular recipe, we must first prepare a few ingredients. You can have osso buco with creamy polenta and citrus gremolata using 21 ingredients and 20 steps. Here is how you can achieve 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. Take 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. Get 1 tsp Dried Oregano
  9. Get 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. Get 1 large Sprig Thyme
  13. Take 1 Bay leaf
  14. Prepare 1/4 cup Parmesan Cheese
  15. Take 1 tbsp Orange Zest
  16. Make ready 1 tbsp Lemon Zest
  17. Make ready 1 clove Garlic
  18. Take 2 tbsp Parsley
  19. Get 1/4 cup Olive Oil
  20. Make ready 1 Salt
  21. Prepare 1 Pepper

Rather bitter by itself, gremolata brings the perfect flavors when paired with the tomato-based sauce, pork shanks, and creamy polenta. You can substitute lamb or pork shanks for the veal, but it is important to get the cross-cut shank for the most traditional preparation. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning.

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!

Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning. Authentic Italian Osso Bucco: veal shanks slowly braised with vegetables in tomato sauce and white wine until the meat falls of the bone. Topped with another Italian classic: Gremolata (a condiment made with parsley, lemon zest, and garlic). The veal shanks are served over creamy polenta or saffron risotto (Risotto Alla Milanese).

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