Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, osso buco with creamy polenta and citrus gremolata. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Osso Buco with Creamy Polenta and Citrus Gremolata is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:

1. Prepare 2 each Osso Buco cut veal shanks
2. Prepare 1 cup Polenta
3. Prepare 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. Get 1 tsp Dried Oregano
9. Take 3/4 cup Dry White Wine
10. Make ready 3 tbsp Tomato Paste
11. Get 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
12. Make ready 1 large Sprig Thyme
13. Make ready 1 Bay leaf
14. Take 1/4 cup Parmesan Cheese
15. Make ready 1 tbsp Orange Zest
16. Prepare 1 tbsp Lemon Zest
17. Make ready 1 clove Garlic
18. Prepare 2 tbsp Parsley
19. Take 1/4 cup Olive Oil
20. Take 1 Salt
21. Get 1 Pepper

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!
21. Ready to serve and ENJOY!

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