Ossobuco with saffron polenta and citrus-almond gremolata
Ossobuco with saffron polenta and citrus-almond gremolata
Sastāvdaļas
- 4 pcs. calf shank
- a pinch salt
- a pinch pepper
- oil
- 150 gr. shallot
- 200 gr. carrot
- 50 gr. garlic
- 1 dining room tomato paste
- 150 ml white wine
- 700 gr. canned tomatoes
- 3 bay leaves
- branch rosemary
- “demi-glace” sauce
- 60 gr. butter
- saffron polenta
- 1 l milk
Polenta
- 200 gr. polenta
- 40 gr. butter
- a pinch saffron
- a pinch salt
Gremolata
- bunte parsley
- lemon, orange, and lime zest
- 3 daivas garlic
- 100 ml olive oils
- 4 dining room roasted almonds
- salt
- pepper
Pagatavošanas soļi
Ossobuco
- Fry the stilbs until golden brown, then remove them.
- Sauté the vegetables in the same pan. Add tomato paste and white wine, then reduce. Add tomatoes, herbs, and “demi-glace” sauce.
- The meat is put back in the bowl.
- Bake at 170 °C for 2–4 hours, until it remains soft.
Polenta
- Bring the milk, butter, and saffron to a boil. Stir in the polenta and cook, stirring constantly, until it becomes creamy. Add salt and butter.
Gremolata
- Finely chop the parsley.
- Add citrus zest, almonds, and garlic.
- Stir in the olive oil, salt, and pepper.
- Serve polenta, osso buco with sauce, and gremolata on top
- Enjoy your meal!
