Osso Buco with Creamy Polenta and Citrus Gremolata.
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special 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.
Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I've loved my whole life.
To get started with this particular recipe, we must first 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 requirements of Osso Buco with Creamy Polenta and Citrus Gremolata:
- Prepare 2 each of Osso Buco cut veal shanks.
- Need 1 cup for Polenta.
- Give 5 cup - Veal Stock (Chicken or Vegetable stock will work as well).
- Give 3 tbsp Butter.
- Prepare 3 cup for Yellow Onions, finely diced.
- Need 1 cup - Celery (two stalks), finely diced.
- Require 3/4 cup Carrots, finely diced.
- Give 1 tsp Dried Oregano.
- Give 3/4 cup of Dry White Wine.
- You need 3 tbsp Tomato Paste.
- Need 1 for 28oz Italian Plum Tomatoes, drained & chopped with juices reserved.
- Give 1 large of Sprig Thyme.
- You need 1 for Bay leaf.
- Prepare 1/4 cup - Parmesan Cheese.
- You need 1 tbsp of Orange Zest.
- Provide 1 tbsp Lemon Zest.
- Prepare 1 clove of Garlic.
- Need 2 tbsp - Parsley.
- Need 1/4 cup for Olive Oil.
- Need 1 - Salt.
- Provide 1 Pepper.
Osso Buco with Creamy Polenta and Citrus Gremolata how to cook:
- 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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