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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites food recipes. For mine, I’m gonna 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. For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I have loved my whole life.

To begin with this particular 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 can achieve 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. Prepare 3 tbsp Butter
  5. Prepare 3 cup Yellow Onions, finely diced
  6. Prepare 1 cup Celery (two stalks), finely diced
  7. Take 3/4 cup Carrots, finely diced
  8. Take 1 tsp Dried Oregano
  9. Make ready 3/4 cup Dry White Wine
  10. Make ready 3 tbsp Tomato Paste
  11. Get 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
  12. Get 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. Make ready 1 tbsp Lemon Zest
  17. Make ready 1 clove Garlic
  18. Make ready 2 tbsp Parsley
  19. Take 1/4 cup Olive Oil
  20. Prepare 1 Salt
  21. Take 1 Pepper

Bring stock and milk to the boil in a wide saucepan over medium-high heat and season generously. 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 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.

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!

Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Try this Osso Buco with Gremolata recipe, or contribute your own. Oxtail Osso Buco with Parmesan Polenta & Dark Chocolate Olive Oil Mini Trifles…and a GIVEAWAY! Your Osso Buco and polenta looks amazing! So mouthwateringly fall-aparty and creamy and perfect!

So that is going to wrap this up for this exceptional food osso buco with creamy polenta and citrus gremolata recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!