Osso Buco with Creamy Polenta and Citrus Gremolata

Name: Osso Buco with Creamy Polenta and Citrus Gremolata
Cuisine: American
Ingredients: 2 each Osso Buco cut veal shanks; 1 cup Polenta; 5 cup Veal Stock (Chicken or Vegetable stock will work as well); 3 tbsp Butter; 3 cup Yellow Onions, finely diced; 1 cup Celery (two stalks), finely diced; 3/4 cup Carrots, finely diced; 1 tsp Dried Oregano; 3/4 cup Dry White Wine; 3 tbsp Tomato Paste; 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved; 1 large Sprig Thyme; 1 Bay leaf; 1/4 cup Parmesan Cheese; 1 tbsp Orange Zest; 1 tbsp Lemon Zest; 1 clove Garlic; 2 tbsp Parsley; 1/4 cup Olive Oil; 1 Salt; 1 Pepper

StephanieDaly @cook_2983974

My version of the Milanese classic recipe is decadent and rich. I used sous-vide to keep the meat extra tender and veal stock to balance the citrus in the gremolata topping.

StephanieDaly @cook_2983974

My version of the Milanese classic recipe is decadent and rich. I used sous-vide to keep the meat extra tender and veal stock to balance the citrus in the gremolata topping.

Saved

Ingredients

2 eachOsso Buco cut veal shanks
1 cupPolenta
5 cupVeal Stock (Chicken or Vegetable stock will work as well)
3 tbspButter
3 cupYellow Onions, finely diced
1 cupCelery (two stalks), finely diced
3/4 cupCarrots, finely diced
1 tspDried Oregano
3/4 cupDry White Wine
3 tbspTomato Paste
128oz Italian Plum Tomatoes, drained & chopped with juices reserved
1 largeSprig Thyme
1Bay leaf
1/4 cupParmesan Cheese
1 tbspOrange Zest
1 tbspLemon Zest
1 cloveGarlic
2 tbspParsley
1/4 cupOlive Oil
1Salt
1Pepper

Saved

Steps

1

Season the raw osso buco shanks lightly with salt and pepper.
2

Place your seasoned veal shanks into a sous-vide pouch.
3

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**
4

Warm a sauce pan to medium heat and add 1T of butter and olive oil.
5

When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
6

Cook the vegetables, stirring occasionally, until soft and lightly browned, approximately 15 to 20 minutes.
7

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.
8

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.
9

Preheat oven to 375°F.
10

Open the pouch of Osso Buco and place all contents single layer into a baking dish.
11

Pour the contents of the sauce pan over the shanks.
12

Cover tightly with heavy-duty aluminum foil and heat for 30 minutes in the oven or until warmed through.
13

In the meantime, bring the remaining stock to a low boil, slowly stream in the polenta while whisking continuously.
14

Bring to a simmer and cook until soft and creamy. Add more stock as needed.
15

Whisk in 2 T of butter and parmesan cheese, season with salt and pepper; cover and hold warm.
16

Grate the orange and lemon.
17

Mince the garlic and chop the parsley.
18

Combine the zest, garlic and parsley, and blend together.
19

Remove the Osso Buco from the oven.
20

Transfer the polenta to a serving dish, place the Osso Buco in the center, and top with the Gremolata.
Buon Appetito!