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.
Lightly season the gremolata with salt and pepper. Serve with fresh gremolata and creamy polenta. Stir in the butter and cream. 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
- Prepare 2 each of Osso Buco cut veal shanks.
- You need 1 cup of Polenta.
- You need 5 cup of Veal Stock (Chicken or Vegetable stock will work as well).
- You need 3 tbsp of Butter.
- It’s 3 cup of Yellow Onions, finely diced.
- Prepare 1 cup of Celery (two stalks), finely diced.
- You need 3/4 cup of Carrots, finely diced.
- You need 1 tsp of Dried Oregano.
- Prepare 3/4 cup of Dry White Wine.
- You need 3 tbsp of Tomato Paste.
- You need 1 of 28oz Italian Plum Tomatoes, drained & chopped with juices reserved.
- It’s 1 large of Sprig Thyme.
- It’s 1 of Bay leaf.
- Prepare 1/4 cup of Parmesan Cheese.
- Prepare 1 tbsp of Orange Zest.
- You need 1 tbsp of Lemon Zest.
- It’s 1 clove of Garlic.
- You need 2 tbsp of Parsley.
- Prepare 1/4 cup of Olive Oil.
- It’s 1 of Salt.
- Prepare 1 of Pepper.
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. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée. Featured in: The Evening In Paris Dinner. To make the creamy polenta, place the milk in a saucepan over medium heat and bring to a simmer.
Osso Buco with Creamy Polenta and Citrus Gremolata instructions
- 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!.
Add the butter, salt and pepper and whisk to combine. Serve with the osso buco, pesto and pepper. Tips + Tricks + Osso buco is a cut of veal shin. Osso Buco with Creamy Polenta and Citrus Gremolata. My version of the Milanese classic recipe is decadent and rich.