Hey everyone, it’s Brad, 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. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Osso Buco with Creamy Polenta and Citrus Gremolata. My version of the Milanese classic recipe is decadent and rich. I used sous-vide to keep the meat extra tender and veal stock to balance the citrus in the gremolata topping. Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender.
Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:
- Get 2 each Osso Buco cut veal shanks
- Make ready 1 cup Polenta
- Get 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
- Get 3 tbsp Butter
- Make ready 3 cup Yellow Onions, finely diced
- Take 1 cup Celery (two stalks), finely diced
- Prepare 3/4 cup Carrots, finely diced
- Get 1 tsp Dried Oregano
- Get 3/4 cup Dry White Wine
- Get 3 tbsp Tomato Paste
- Get 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
- Prepare 1 large Sprig Thyme
- Take 1 Bay leaf
- Get 1/4 cup Parmesan Cheese
- Prepare 1 tbsp Orange Zest
- Get 1 tbsp Lemon Zest
- Make ready 1 clove Garlic
- Prepare 2 tbsp Parsley
- Make ready 1/4 cup Olive Oil
- Make ready 1 Salt
- Make ready 1 Pepper
Reserve the vegetables; discard the bay leaves and thyme sprigs. Lower the heat; gradually add polenta, stirring constantly with a whisk. Remove from heat; stir in cheeses and salt. To prepare gremolata, combine parsley, rind, and garlic.
Instructions to make Osso Buco with Creamy Polenta and Citrus Gremolata:
- Season the raw osso buco shanks lightly with salt and pepper.
- Place your seasoned veal shanks into a sous-vide pouch.
- 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
- Warm a sauce pan to medium heat and add 1T of butter and olive oil.
- When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
- Cook the vegetables, stirring occasionally, until soft and lightly browned, approximately 15 to 20 minutes.
- 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.
- 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.
- Preheat oven to 375°F.
- Open the pouch of Osso Buco and place all contents single layer into a baking dish.
- Pour the contents of the sauce pan over the shanks.
- Cover tightly with heavy-duty aluminum foil and heat for 30 minutes in the oven or until warmed through.
- In the meantime, bring the remaining stock to a low boil, slowly stream in the polenta while whisking continuously.
- Bring to a simmer and cook until soft and creamy. Add more stock as needed.
- Whisk in 2 T of butter and parmesan cheese, season with salt and pepper; cover and hold warm.
- Grate the orange and lemon.
- 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. - Buon Appetito!
Remove from heat; stir in cheeses and salt. To prepare gremolata, combine parsley, rind, and garlic. Serve chicken mixture over polenta; sprinkle with gremolata. 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).
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