How do I serve osso buco with a twist?

Add a creative touch to your Osso Buco with our unique serving ideas. From creamy polenta to gremolata garnish, take your taste buds on a delightful journey.

You'll need

Items needed to answer the question, How do I serve Osso Buco with a twist. Items include: Veal shanks Creamy polenta Olive oil Salt and pepper Diced onion Carrots Celery Red wine Crushed tomatoes Bay leaf Fresh thyme Fresh parsley Garlic Lemon zest

Veal shanks 4 pieces
Creamy polenta 1 batch
Olive oil 2 tablespoons
Salt and pepper To taste
Diced onion 1/2 cup
Carrots 2, diced
Celery 2 stalks, diced
Red wine 1 cup
Crushed tomatoes 1 can
Bay leaf 1
Fresh thyme 1 sprig
Fresh parsley 1/4 cup, chopped
Garlic 2 cloves, minced
Lemon zest 1 teaspoon

Take note
Be careful when handling hot pots and sharp knives. And remember, creativity in the kitchen is always encouraged!

1

Creamy Polenta Bed

Start by cooking a batch of creamy polenta according to the package instructions. Once ready, spoon a generous amount onto each plate and spread it out into a bed-like shape. The luscious, velvety texture of polenta will complement the flavors of the Osso Buco beautifully.

2

Searing the Veal Shanks

In a large, oven-safe pan, heat some olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them on all sides until nicely browned. This will help seal in the juices and enhance the overall taste. Once seared, set the shanks aside for a moment.

3

Flavorful Tomato Braise

In the same pan, add some diced onion, carrots, and celery. Sauté them until they start to soften and become fragrant. Pour in some red wine, allowing it to deglaze the pan. Next, add a can of crushed tomatoes, a bay leaf, and a sprig of fresh thyme. Stir everything together and let the flavors mingle for a few minutes.

4

Slow and Low Braising

Return the seared veal shanks to the pan, nestling them into the sauce. Cover the pan with a tight-fitting lid or aluminum foil. Transfer it to a preheated oven and let it braise at 325°F (160°C) for about 2-3 hours, or until the meat is tender and falling off the bone. This slow and low cooking process will result in incredibly tender and flavorful Osso Buco.

5

Lively Gremolata Garnish

While the Osso Buco is braising, prepare a zesty gremolata garnish. Finely chop some fresh parsley, garlic, and lemon zest. Mix them together, and you've got a vibrant and aromatic topping to sprinkle over the dish before serving. This adds a burst of freshness and complexity to the rich flavors of the Osso Buco.

6

Plating and Presentation

Once the Osso Buco is done braising, carefully remove it from the oven. Place a veal shank on top of each polenta bed, spooning some of the flavorful sauce over the meat. Finally, sprinkle the gremolata garnish generously on top. Voila! Your unique twist on Osso Buco is now ready to impress!