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

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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.

To get started with this recipe, we have to 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 it.

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

Lightly season the gremolata with salt and 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 dish made with slow-braised shanks.

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!

Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes. A lamb shank osso buco with gremolata is also a good way to go, and would be just as tasty served over this creamy polenta. Or you could go beefier and make this short rib osso buco where the polenta serves as a crust. Get the Lamb Osso Buco with Creamy Polenta recipe.

Above is easy methods to prepare dinner osso buco with creamy polenta and citrus gremolata, very easy to make. Do the cooking phases correctly, loosen up and use your coronary heart then your cooking shall be delicious. There are many recipes that you could strive from this web site, please find what you want. In case you like this recipe please share it with your folks. Blissful cooking.