Osso Buco with Creamy Polenta and Citrus Gremolata

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, osso buco with creamy polenta and citrus gremolata. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mince the garlic and chop the parsley. Combine the zest, garlic and parsley, and blend together. Remove the Osso Buco from the oven. 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 recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I’ve loved my whole life.

To get started 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 cook it.

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

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. Osso Buco is a classic Italian dish made with veal shanks, braised in white wine, tomato sauce, and broth flavored with vegetables. It is traditionally garnished with Gremolata (chopped parsley, lemon zest, and minced garlic).

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!

Osso Buco is a classic Italian dish made with veal shanks, braised in white wine, tomato sauce, and broth flavored with vegetables. It is traditionally garnished with Gremolata (chopped parsley, lemon zest, and minced garlic). This Italian main course is usually served with saffron risotto (Risotto Alla Milanese) or polenta. Osso Buco with Gremolata Osso Buco is an absolute classic Italian braised veal shanks with a rich tomato sauce served with risotto or mashed potatoes. Topped with a fresh parsley Gremolata it is truly an outstanding recipe.

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