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Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, osso buco with creamy polenta and citrus gremolata. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I’ve loved my whole life.

To begin with this particular 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:

1. Prepare 2 each Osso Buco cut veal shanks
2. Make ready 1 cup Polenta
3. Get 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
4. Prepare 3 tbsp Butter
5. Make ready 3 cup Yellow Onions, finely diced
6. Make ready 1 cup Celery (two stalks), finely diced
7. Get 3/4 cup Carrots, finely diced
8. Take 1 tsp Dried Oregano
9. Make ready 3/4 cup Dry White Wine
10. Take 3 tbsp Tomato Paste
11. Make ready 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
12. Take 1 large Sprig Thyme
13. Take 1 Bay leaf
14. Prepare 1/4 cup Parmesan Cheese
15. Prepare 1 tbsp Orange Zest
16. Get 1 tbsp Lemon Zest
17. Prepare 1 clove Garlic
18. Take 2 tbsp Parsley
19. Get 1/4 cup Olive Oil
20. Prepare 1 Salt
21. Make ready 1 Pepper

Also known as gremolada, this garnish is a traditional accompaniment to osso buco, made from minced Italian parsley, garlic, and fresh lemon zest. Rather bitter by itself, gremolata brings the perfect flavors when paired with the tomato-based sauce, pork shanks, and creamy polenta. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning.

Instructions to make Osso Buco with Creamy Polenta and Citrus Gremolata:

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!

Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning. Before serving the polenta, add the fontina, the butter and sugar. Serve osso buco over polenta, adding some of the juice from the cooking and top it with gremolata. Clinton Kelly: The Chew Chicken Thigh Osso Buco with Creamy Polenta Recipe Directions Season flour with salt and pepper and then dredge the chicken thighs in the flour.

So that is going to wrap this up for this exceptional food osso buco with creamy polenta and citrus gremolata recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!