I had been searching for polenta for months, when I finally found it at HEB. It was like finding the x on a map for me. With the polenta in hand, I knew what to make. Ossobuco and cheesy polenta. I first had this on a trip to Boston at Antico Forno in the North End. There, the meat fell of the bone, the sauce succulent and rich, and the polenta acting as a perfect vessel for the sauce while standing up on its own. I had dreamed of this bite. So, with polenta in hand, I picked up beef shanks and white wine before heading home.
Now, this recipe is not claiming to be authentic, but it is delicious. The beef shank falls off the bone, and you can taste the flavor of the ingredients it was braising in. The sauce is rich and cozy, and like a big hug. Its complex and bright due to the wine, as well as being herby. The bone marrow melts into the sauce as well, giving it a beefy buttery taste. And finally, the polenta. It is the hidden star of this recipe. You can eat it with the sauce and meat, but try a bite by itself. Its cheesy and smooth, and just plain delicious. I don't wanna take up too much more time, so here comes the recipe.
Ossobuco Recipe:
Makes 4 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
4 bone in beef shanks about 1 inch/2.5cm thick
Flour as needed for dredging
1 carrot finely diced
1 celery stalk finely diced
1 onion finely chopped
2 cloves garlic finely diced
1 bay leaf
2/3 tsp dried rosemary
3 tablespoon tomato paste
2 cups beef stock (500ml)
1 cup white wine (125ml)
Salt and pepper to taste
2 tablespoons olive oil
Salt the beef shanks and press the salt in. Then put flour in a plate and dredge the beef. Make sure it is completely covered.
Heat 2 tbsp of olive oil in a large pan or dutch oven on medium high heat. Once the oil is hot and shimmering, add the beef shanks and sear both sides until they develop a nice crust. Remove them and set aside.
(OPTIONAL) Tie beef shanks with butchers twine if you want them to stay together. They will still hold if you don't, but if you care greatly about presentation, don't risk it.
Add in the celery, onion, and carrot. Sauté until the onion becomes translucent. Next add in the garlic and tomato paste. Sauté for one more minute.
Deglaze with the white wine and scrape the bottom. Let the liquid reduce by half. Next add in the beef stock, bay leaf, rosemary, and salt and pepper to taste.
Cover the pan with a lid and bring it to a simmer. Turn the heat down to low and let it gently simmer for 2 hours.
Remove the lid and simmer uncovered for 20 more minutes. At this time, start making the polenta (recipe below).Remove from heat and serve.
Cheesy Polenta Recipe:
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 25-35 minutes
Total Time: 30-40 minutes
2 2/3 cups water (640 ml)
2/3 cup milk (160 ml)
1 tsp salt
2/3 cup polenta (107 grams)
2 tbsp cold butter (28 grams)
1/3 cup shredded parmesan cheese (34 grams)
Bring the water and milk to a boil in a saucepan or pot.
Slowly add in polenta while whisking at the same time.
Turn heat to low and let it simmer for 25-35 minutes. Remember to stir frequently so it does not burn on the bottom of the pan. It should be thick and pull away from the sides.
Remove from heat and add in the butter and cheese. Stir quickly to emulsify the butter and cheese into the polenta. Serve with the ossobuco and enjoy.
Ossobuco Nutrition:
Polenta Nutrition:
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