Osso Buco with Creamy Polenta and Citrus Gremolata. Stir in the cream, butter, cheese and salt and pepper to taste. Gremolata: Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper. Great recipe for Osso Buco with Creamy Polenta and Citrus Gremolata.
Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender.
Serve with fresh gremolata and creamy polenta.
Stir in the butter and cream.
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, osso buco with creamy polenta and citrus gremolata. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I've loved my whole life.
Stir in the cream, butter, cheese and salt and pepper to taste. Gremolata: Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper. Great recipe for Osso Buco with Creamy Polenta and Citrus Gremolata.
To begin with this recipe, we must 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 that.
Ingredients of Osso Buco with Creamy Polenta and Citrus Gremolata:
- Provide 2 each - Osso Buco cut veal shanks.
- You need 1 cup - Polenta.
- Need 5 cup - Veal Stock (Chicken or Vegetable stock will work as well).
- You need 3 tbsp for Butter.
- Need 3 cup of Yellow Onions, finely diced.
- Give 1 cup for Celery (two stalks), finely diced.
- Require 3/4 cup for Carrots, finely diced.
- Provide 1 tsp of Dried Oregano.
- Need 3/4 cup Dry White Wine.
- Require 3 tbsp for Tomato Paste.
- Give 1 of 28oz Italian Plum Tomatoes, drained & chopped with juices reserved.
- You need 1 large - Sprig Thyme.
- Require 1 - Bay leaf.
- Provide 1/4 cup Parmesan Cheese.
- Need 1 tbsp for Orange Zest.
- You need 1 tbsp - Lemon Zest.
- Require 1 clove for Garlic.
- Need 2 tbsp - Parsley.
- You need 1/4 cup - Olive Oil.
- Require 1 for Salt.
- Provide 1 Pepper.
Polenta is a hearty porridge that is slow-cooked on the stove, boasting a creamy texture that makes the perfect bed for this saucy pork shank osso buco! Gremolata Also known as gremolada, this garnish is a traditional accompaniment to osso buco, made from minced Italian parsley, garlic, and fresh lemon zest. Osso buco is traditionally served with risotto but is delicious with polenta (don't forget to spoon some of the sauce on top). There are also different variations of osso buco recipes ranging from a tomato based sauce (which you can serve over pasta) or broth based, without any tomatoes at all.
Osso Buco with Creamy Polenta and Citrus Gremolata start cooking:
- 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!.
Lightly season the gremolata with salt and pepper. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes. Heat oil in a large wide heavy pot over medium-high heat. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic.
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