Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I have loved my whole life.
To begin with this particular 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 cook that.
The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:
- Prepare 2 each Osso Buco cut veal shanks
- Take 1 cup Polenta
- Get 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
- Take 3 tbsp Butter
- Prepare 3 cup Yellow Onions, finely diced
- Get 1 cup Celery (two stalks), finely diced
- Prepare 3/4 cup Carrots, finely diced
- Take 1 tsp Dried Oregano
- Take 3/4 cup Dry White Wine
- Make ready 3 tbsp Tomato Paste
- Get 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
- Take 1 large Sprig Thyme
- Get 1 Bay leaf
- Prepare 1/4 cup Parmesan Cheese
- Make ready 1 tbsp Orange Zest
- Prepare 1 tbsp Lemon Zest
- Make ready 1 clove Garlic
- Get 2 tbsp Parsley
- Make ready 1/4 cup Olive Oil
- Take 1 Salt
- Make ready 1 Pepper
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!
So that’s going to wrap it up with this special food osso buco with creamy polenta and citrus gremolata recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
