Easy to Prepare Exotic Osso Buco with Creamy Polenta and Citrus Gremolata for Real Food
Osso Buco with Creamy Polenta and Citrus Gremolata.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites. This time, 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 popular of recent trending foods in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I've loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook osso buco with creamy polenta and citrus gremolata using 21 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:
- {Get of Osso Buco cut veal shanks.
- {Take of Polenta.
- {Get of Veal Stock (Chicken or Vegetable stock will work as well).
- {Take of Butter.
- {Make ready of Yellow Onions, finely diced.
- {Prepare of Celery (two stalks), finely diced.
- {Take of Carrots, finely diced.
- {Get of Dried Oregano.
- {Take of Dry White Wine.
- {Prepare of Tomato Paste.
- {Make ready of 28oz Italian Plum Tomatoes, drained & chopped with juices reserved.
- {Take of Sprig Thyme.
- {Get of Bay leaf.
- {Get of Parmesan Cheese.
- {Take of Orange Zest.
- {Make ready of Lemon Zest.
- {Take of Garlic.
- {Make ready of Parsley.
- {Take of Olive Oil.
- {Prepare of Salt.
- {Take of Pepper.
Steps 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!.
So that's going to wrap this up for this special food osso buco with creamy polenta and citrus gremolata recipe. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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