OSSO BUCO WITH GREMOLATA AND POLENTA

OSSO BUCO WITH GREMOLATA AND POLENTA image

Yield 6-8 servings

Number Of Ingredients 21

Osso bucco shanks, trimmed
3/4 tsp. salt - divided
1/4 tsp. pepper
1/4 cup all-purpose flour
1 tbsp. butter
1 cup chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 bacon slices - uncooked
1 cup dry white wine
1 cup less-sodium beef broth
1 14.5 no-salt added whole tomatoes, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 tsp. grated lemon rind
1 garlic clove, minced
For polenta:
6 cups water
1 tsp. salt
2 cups polenta/corn grits
3 tbsp. butter
1/2 cup parmesan cheese

Steps:

Sprinkle veal with 1/4 tsp. salt and pepper; dredge in flour. Melt 1 1/2 tsp. butter in a large Dutch oven over medium-high heat. Add beef shanks and cook for 8 minutes, browning on all sides. Remove to a plate. Add onion, carrot, celery, and bacon to pan; saute 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining salt, broth and tomatoes. Return beef to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender. Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes. For polenta: Bring water and salt to a boil in a large pot. Gradually stir in polenta. Reduce heat and simmer gently, sitrring frequently to prevent sticking and mixture is very thick (about 30 minutes). Stir in butter and cheese and more salt, if needed. Oil a deep medium sized bowl, spoon polenta into bowl and let sit for 10 minutes. Invert onto a flat plate , mixture will unmold and hold its shape. Cut polenta into thick pie-like slices and serve with osso buco onto top.