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1
Season the raw osso buco shanks lightly with salt and pepper.
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2
Place your seasoned veal shanks into a sous-vide pouch.
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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**
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4
Warm a sauce pan to medium heat and add 1T of butter and olive oil.
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5
When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp.
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6
salt.
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7
Cook the vegetables, stirring occasionally, until soft and lightly browned, approximately 15 to 20 minutes.
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8
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.
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9
Stir in the tomato paste.
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10
Add the tomatoes with their juices, 1 C stock, thyme, bay leaf, 1/2 tsp.
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11
salt, and a few shakes of pepper.
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12
Bring to a boil.
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13
Preheat oven to 375F.
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14
Open the pouch of Osso Buco and place all contents single layer into a baking dish.
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15
Pour the contents of the sauce pan over the shanks.
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16
Cover tightly with heavy-duty aluminum foil and heat for 30 minutes in the oven or until warmed through.
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17
In the meantime, bring the remaining stock to a low boil, slowly stream in the polenta while whisking continuously.
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18
Bring to a simmer and cook until soft and creamy.
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19
Add more stock as needed.
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20
Whisk in 2 T of butter and parmesan cheese, season with salt and pepper; cover and hold warm.
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21
Grate the orange and lemon.
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22
Mince the garlic and chop the parsley.
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23
Combine the zest, garlic and parsley, and blend together.
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24
Remove the Osso Buco from the oven.
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25
Transfer the polenta to a serving dish, place the Osso Buco in the center, and top with the Gremolata.
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26
Buon Appetito!
