Osso Bucco with Scamorza Gremolata and Creamy Sun-Dried Tomato Polenta

Authentic Italian at your fingertips! the hearty osso bucco is complimented nicely by the gremolata and polenta to make one big, delicious meal.
Directions for: Osso Bucco with Scamorza Gremolata and Creamy Sun-Dried Tomato Polenta

Ingredients

Osso Bucco

cup all-purpose flour

3 Tbsp olive oil

3 Tbsp unsalted butter

4 centre-cut veal shanks with bone, cut 3 inches thick

1 onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

4 clove garlic, peeled and chopped

4 anchovy fillets, chopped

1 Tbsp tomato paste

1 cup white wine

3 cup beef stock

2 sprig thyme

2 bay leaves

salt and pepper

Gremolata

1 lemon

1 orange

1 clove garlic, finely chopped

2 Tbsp chopped parsley

2 Tbsp chopped chives

heads radicchio, finely chopped

cup scamorza cheese, grated

Sun-Dried Tomato Polenta

2 cup chicken stock

2 cup milk

2 tsp kosher salt

1 cup cornmeal

cup sun-dried tomatoes, chopped

3 Tbsp unsalted butter

cup ricotta cheese

cup grated Parmesan cheese

3 Tbsp parsley, chopped

salt and pepper

Directions

Osso Bucco

1. Season each shank with salt and pepper. Dredge the veal in the flour and shake off excess. Heat a large, deep skillet over medium high heat the oil and butter. Sear the veal on all sides, about 3 minutes per side. Remove browned shanks and reserve. in the same skillet add the onion, carrot and celery. Season with salt and pepper and cook until vegetables are soft about 5 minutes. Add the garlic, anchovies and tomato paste and mix well. Return the shanks to the skillet and add the white wine and reduce liquid by half, about 5 minutes. Add the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for about 1 hours or until the meat is falling off the bone. Baste the meat a few times during cooking. Carefully remove the cooked shanks from the skillet onto a platter. Strain the braising liquid into a saucepot and discard mirepoix and herbs. Bring the liquid to a boil over medium high heat and reduce to a sauce consistency, about 5 minutes.

Gremolata

1. for the gremolata, use a vegetable peeler to remove long strips from the lemon and orange and mince together. Transfer to a small bowl. Mix in the garlic, herbs, radicchio and cheese. Season with salt and pepper.

Sun-Dried Tomato Polenta

1. to make the polenta, in a large pot, bring the chicken stock and milk to a boil with 2 teaspoons of salt over medium high heat. Gradually add the cornmeal stirring constantly. Reduce the heat to low and simmer for 5-10 minutes until the polenta thickens. Add the sun-dried tomatoes, butter, cheese and parsley. Stir until the cheese melts. Season the polenta with salt and pepper.

2. to serve, spoon the sun-dried polenta onto a dinner plate. Place the veal shank on top of the polenta and pour some sauce overtop. Garnish each veal shank with gremolata.

See more: Main, Italian, Soup, Gourmet, Dinner, Beef