Recipe: Perfect Osso Buco with Creamy Polenta and Citrus Gremolata

Osso Buco with Creamy Polenta and Citrus Gremolata. 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. This aromatic recipe from northern Italy is especially wonderful when served with Creamy Polenta.

Osso Buco with Creamy Polenta and Citrus Gremolata Serve with fresh gremolata and creamy polenta. This recipe was part of a previous Hanukkah Around the World Week. 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. You can cook Osso Buco with Creamy Polenta and Citrus Gremolata using 21 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Osso Buco with Creamy Polenta and Citrus Gremolata

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

This Campfire Dutch Oven Osso Buco with Beer, Olives, and Gremolata is easy to prepare at home or Serve with risotto, polenta (pictured above), potatoes or a hearty, crusty bread. Cool completely, uncovered, then chill, covered. Serve osso buco and braising liquid spooned over soft polenta and scatter with a generous handful of gremolata. When the osso buco is almost cooked, start making your soft polenta.

Osso Buco with Creamy Polenta and Citrus Gremolata instructions

  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!.

Bring stock and milk to the boil in a wide saucepan over medium-high heat and season generously. The classic Italian osso buco is made using slices of veal shin. It can be hard to get true veal shin in Australian butchers sometimes, but beef shin is an Stir half the gremolata into the osso buco sauce and bring back to the boil. Serve osso buco over polenta and with more gremolata sprinkled on top. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic.