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Ingredients Osso Buco with Creamy Polenta and Citrus Gremolata:

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

Osso Buco with Creamy Polenta and Citrus Gremolata making process:

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!

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