Osso Buco with Creamy Polenta and Citrus Gremolata.
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. 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:
- {Take 2 each of Osso Buco cut veal shanks.
- {Make ready 1 cup of Polenta.
- {Get 5 cup of Veal Stock (Chicken or Vegetable stock will work as well).
- {Get 3 tbsp of Butter.
- {Prepare 3 cup of Yellow Onions, finely diced.
- {Get 1 cup of Celery (two stalks), finely diced.
- {Make ready 3/4 cup of Carrots, finely diced.
- {Make ready 1 tsp of Dried Oregano.
- {Make ready 3/4 cup of Dry White Wine.
- {Take 3 tbsp of Tomato Paste.
- {Prepare 1 of 28oz Italian Plum Tomatoes, drained & chopped with juices reserved.
- {Prepare 1 large of Sprig Thyme.
- {Make ready 1 of Bay leaf.
- {Get 1/4 cup of Parmesan Cheese.
- {Get 1 tbsp of Orange Zest.
- {Get 1 tbsp of Lemon Zest.
- {Take 1 clove of Garlic.
- {Make ready 2 tbsp of Parsley.
- {Take 1/4 cup of Olive Oil.
- {Make ready 1 of Salt.
- {Take 1 of 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!.
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